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| Lactococcus lactis | ||||||||||||
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Lactococcus lactis | ||||||||||||
| Systematik | ||||||||||||
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| Wissenschaftlicher Name | ||||||||||||
| Lactococcus lactis | ||||||||||||
| (Lister 1873) Schleifer et al. 1986 |
Lactococcus lactis ist ein grampositives Bakterium, das zur Herstellung von Buttermilch, Dickmilch, Kefir und Käse verwendet wird.