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Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability

Previously, we demonstrated that the flavor of milk fermented with Lactobacillus delbrueckii subsp. bulgaricus (IMAU20401) and Streptococcus thermophilus (IMAU40133) at a 1:1000 ratio was superior to that of other ratios of the two strains. In this study, Lactobacillus plantarum P-8 was used as the...

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Main Authors: Tong Dan, Haiyan Chen, Ting Li, Jiale Tian, Weiyi Ren, Heping Zhang, Tiansong Sun
Format: Artigo
Language:Inglês
Published: Frontiers Media S.A. 2019-01-01
Series:Frontiers in Microbiology
Subjects:
fermented milk
L. plantarum P-8
SPME–GC–MS
volatile flavor compounds
storage stability
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.03133/full
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