lactococci

After coagulation the cheeses are fermented with a souring agent containing lactococci and lactobacilli.

Finlandia Lactose-Free Cheese Steve Carper 2005

After coagulation the cheeses are fermented with a souring agent containing lactococci and lactobacilli.

Archive 2005-07-01 Steve Carper 2005

Lactobacillus delbrueckii Streptococcus salivarius in rural areas, assorted lactococci and lactobacilli

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

There are two broad groups of starters: the moderate-temperature lactococci that are also used to make cultured creams, and the heat-loving lactobacilli and streptococci that are also used to make yogurt p.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

There are two broad groups of starters: the moderate-temperature lactococci that are also used to make cultured creams, and the heat-loving lactobacilli and streptococci that are also used to make yogurt p.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Unlike other fermented milks, in which the fermenting microbes are evenly dispersed, kefir is made by large, complex particles known as kefir grains, which house a dozen or more kinds of microbes, including lactobacilli, lactococci, yeasts, and vinegar bacteria.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Unlike other fermented milks, in which the fermenting microbes are evenly dispersed, kefir is made by large, complex particles known as kefir grains, which house a dozen or more kinds of microbes, including lactobacilli, lactococci, yeasts, and vinegar bacteria.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Lactobacillus delbrueckii Streptococcus salivarius in rural areas, assorted lactococci and lactobacilli

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Prevost H, Ehrlich SD, Gruss A (1996) Efficient insertional mutagenesis in lactococci and other gram-positive bacteria.

PLoS ONE Alerts: New Articles Isabella Santi et al. 2008

The lactococci and Leuconostoc species that produce them are “mesophilic,” or moderate-temperature lovers that probably first got into milk from particles of pasturage on the cows’ udders.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004