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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Front Microbiol
Prif Awduron: Dan, Tong, Ren, Weiyi, Liu, Yang, Tian, Jiale, Chen, Haiyan, Li, Ting, Liu, Wenjun
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Frontiers Media S.A. 2019
Pynciau:
Microbiology
Mynediad Ar-lein: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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