Lactococcus lactis producing bacteriocin usable as a starter culture to accelerate the ripening of cheese.

摘要

Lactococcus lactis producing bacteriocin usable as starter culture to accelerate cheese ripening. The present invention describes a method of producing Lactococcus lactis transconjugants (described in detail Lactococcus lactis CECT5367) bacteriocin producers and therefore immune. This microorganism and the like may be used as starter cultures for the production of semi-hard cheese producing cheeses of good organoleptic quality without altering the acidification of the curd.