Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation

Kazak cheese is a traditional dairy product fermented by lactic acid bacteria (LAB) in Xinjiang. To investigate the LAB in Kazak cheese and their contributions to cheese fermentation, four representative LAB, Streptococcus thermophilus B8, Lactobacillus helveticus B6, Weissella confusa B14, and Lact...

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Detalhes bibliográficos
Publicado no:Front Microbiol
Main Authors: Li, Jie, Huang, Qian, Zheng, Xiaochun, Ge, Zhengkai, Lin, Ke, Zhang, Dandan, Chen, Yu, Wang, Bin, Shi, Xuewei
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2020
Assuntos:
Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7080652/
https://ncbi.nlm.nih.gov/pubmed/32226414
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.00228
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