Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk

Lactococcus lactis subsp. lactis (L. lactis subsp. lactis) is a commonly used starter cultures in fermented dairy products, contributing distinct flavor and texture characteristics with high application value. However, the strains from different isolates have different contributions to milk fermenta...

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Hlavní autoři:	Xia Yu, Yaru Sun, Xin Shen, Weicheng Li, Hongyu Cai, Shuai Guo, Zhihong Sun
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2024-03-01
Edice:	Food Chemistry: X
Témata:	Lactococcus lactis subsp. lactis Fermented milk Different naturally fermented milk isolates Volatile metabolites
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157524001111
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