Leuconostoc lactis

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Leuconostoc lactis is a species of lactic acid bacteria that performs fermentation in acidic conditions, like those found in dairy products such as cheese and yogurt, and tend to culture best at moderate temperatures around 30 °C. L. lactis typically produces volatile butter-like compounds that are

Faits clés

Sources

1. Hemme & Foucaud-Scheunemann 2004 — Leuconostoc, characteristics and use in dairy technology
2. Leuconostoc lactis — GBIF source
3. Leuconostoc lactis — Definitions (2020) source
4. Oligosaccharide Production by Leuconostoc lactis CCK940 Which Has Glucansucrase Activity — Crossref (2017) source