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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Bibliografiske detaljer
Udgivet i:Front Microbiol
Main Authors: Dan, Tong, Ren, Weiyi, Liu, Yang, Tian, Jiale, Chen, Haiyan, Li, Ting, Liu, Wenjun
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2019
Fag:
Microbiology
Online adgang: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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