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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Bibliographic Details
Published in:Front Microbiol
Main Authors: Dan, Tong, Ren, Weiyi, Liu, Yang, Tian, Jiale, Chen, Haiyan, Li, Ting, Liu, Wenjun
Format: Artigo
Language:Inglês
Published: Frontiers Media S.A. 2019
Subjects:
Microbiology
Online Access: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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