Date Issued
2020-11
Type
Artículo
Journal
Acta Microscopica
ISSN
0798-4545
Volume
29
Start page
270
End page
277
Streptococcus thermophilus is a thermophilic lactic acid bacterium used mainly for the preparation of dairy products, such as yogurt, other fermented milk, and cheeses. One of the main roles of S. thermophilus in milk fermentations is to provide rapid acidification. © 2020, Interamerican Society for Electron Microscopy (CIASEM). All rights reserved.