博士論文 Lactobacillus属細菌の環境適応能の 解析とその応 …
はLactobacillus delbrueckii subsp. bulgaricusやStreptococcus thermophilusが、チー ズではLactococcus lactissubsp. lactisやLactococcus lactis subsp. cremorisが用いられ る。また伝統的な発酵乳製品ではLeuconostoc mesenteroidesやLactobacillus helveticus などが分離されることがある1), 2)。 （2）植物3)
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