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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Detalles Bibliográficos
Publicado en:Front Microbiol
Autores principales: Stefanovic, Ewelina, Kilcawley, Kieran N., Roces, Clara, Rea, Mary C., O'Sullivan, Maurice, Sheehan, Jeremiah J., McAuliffe, Olivia
Formato: Artigo
Lenguaje:Inglês
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea: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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