2021
DOI: 10.21203/rs.3.rs-1135986/v1
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Abstract: The aim of this study was to identify and characterize in vitro Lactococcus lactis R7 isolated from commercial ricotta cheese. The results from phenotypic characterization demonstrated that L. lactis R7 had growth potential in a wide temperature range (15 °C and 45 °C), ability to tolerate high osmotic concentrations (sodium chloride 4.0 %), ability to growth in acidic and alkaline condition (pH 2.0 and 9.6), and ability to sugar fermentation (glucose, maltose and ribose). The findings confirm that L. lactis R… Show more

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