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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Detalhes bibliográficos
Publicado no:Front Microbiol
Main Authors: Stefanovic, Ewelina, Kilcawley, Kieran N., Roces, Clara, Rea, Mary C., O'Sullivan, Maurice, Sheehan, Jeremiah J., McAuliffe, Olivia
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2018
Assuntos:
Microbiology
Acesso em linha: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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