Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese

The non-starter microbiota of Cheddar cheese mostly comprises mesophilic lactobacilli, such as Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus plantarum. These bacteria are recognized for their potential to improve Cheddar cheese flavor when used as adjunct c...

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Publicat a:Front Microbiol
Autors principals: Stefanovic, Ewelina, Kilcawley, Kieran N., Roces, Clara, Rea, Mary C., O'Sullivan, Maurice, Sheehan, Jeremiah J., McAuliffe, Olivia
Format: Artigo
Idioma:Inglês
Publicat: Frontiers Media S.A. 2018
Matèries:
Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6041430/
https://ncbi.nlm.nih.gov/pubmed/30026739
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.01506
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