Detection of Extracellular Nuclease Activity during Lag and Exponential Growth Phases of Lactobacillus Casei
The lactic acid bacteria (LAB) are of major economic and nutritional importance because of their use in the
production and preservation of a wide variety of fermented products. In particular, species closely related to the
Lactobacillus casei group are increasingly used as adjunct cultures in milk fermentations.