Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus

Lactobacillus delbrueckii subsp. bulgaricus is one of the predominant lactic acid bacterial species used as starter cultures in industrial fermented dairy manufacturing, as it strongly affects the quality of the products. Volatile flavor compound profiles and fermentation characteristics are conside...

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Dades bibliogràfiques
Publicat a:Front Microbiol
Autors principals: Dan, Tong, Ren, Weiyi, Liu, Yang, Tian, Jiale, Chen, Haiyan, Li, Ting, Liu, Wenjun
Format: Artigo
Idioma:Inglês
Publicat: Frontiers Media S.A. 2019
Matèries:
Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6759748/
https://ncbi.nlm.nih.gov/pubmed/31620117
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2019.02183
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