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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Bibliografiske detaljer
Udgivet i:Front Microbiol
Main Authors: Stefanovic, Ewelina, Kilcawley, Kieran N., Roces, Clara, Rea, Mary C., O'Sullivan, Maurice, Sheehan, Jeremiah J., McAuliffe, Olivia
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2018
Fag:
Microbiology
Online adgang: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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