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Figure 1 Composition of some commercial mixed-strain undefined starter cultures used for cheese making.
''wild'' lactococci. In an international project funded by the European Community, many wild strains of lactic acid bacteria were isolated and partially characterized (16). Initial studies showed that this pool of lactic acid bacteria contained many L. lactis strains, which differ in a number of phenotypic properties from the strains commonly present in industrial starters. Among those characteristics is the ability to form flavor components (17-20). This aspect, interesting for diversification in the manufacture of fermented dairy products, will be discussed below.
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