Starter culture for milk fermentation and flavor development of cheese. Lacticaseibacillus paracasei ATCC 334

Name: Starter culture for milk fermentation and flavor development of cheese. Lacticaseibacillus paracasei ATCC 334
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下载链接：

https://www.ncbi.nlm.nih.gov/bioproject/PRJNA402

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资源简介：

Lactobacillus casei ATCC 334. This strain was isolated from Emmental cheese and will be used for comparative analysis.

创建时间：

2006-10-13