Gitanjali B. Sathe

Evaluation of Technological Properties of Lactococci Isolated from Fermented Foods of Cold Desert Region of India

Gitanjali B. Sathe & Surajit Mandal · European Journal of Nutrition & Food Safety · 2026

Lactic acid bacteria, particularly lactococci, play an important role in fermented dairy products because of their contribution to acidification, flavour development, proteolysis, texture, and product stability. Indigenous fermented foods from cold desert regions may harbour tech...