<i>Lactococcus piscium</i>: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review

Saraoui, Taous; Leroi, Françoise; Björkroth, Johanna; Pilet, M.F.

doi:10.1111/jam.13179

Public

Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review

Published in Journal of Applied Microbiology • May 12, 2016

Authors:

Taous Saraoui

Françoise Leroi

Johanna Björkroth

Abstract

The genus Lactococcus comprises 12 species, some known for decades and others more recently described. Lactococcus piscium, isolated in 1990 from rainbow trout, is a psychrotrophic lactic acid bacterium, probably disregarded because most of the strains are unable to grow at 30°C. During the last 10 ...

Subject

Food spoilage

Food science

Biopreservation

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