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Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability
Previously, we demonstrated that the flavor of milk fermented with Lactobacillus delbrueckii subsp. bulgaricus (IMAU20401) and Streptococcus thermophilus (IMAU40133) at a 1:1000 ratio was superior to that of other ratios of the two strains. In this study, Lactobacillus plantarum P-8 was used as the...
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| Publicado no: | Front Microbiol |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6333906/ https://ncbi.nlm.nih.gov/pubmed/30687239 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.03133 |
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