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Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream
The sensory properties and flavor of sour cream are important factors that influence consumer acceptability. The present study aimed to isolate lactic acid bacteria with excellent diacetyl production ability and to optimize the fermentation conditions for sour cream manufacture. Lactococcus lactis s...
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| Publié dans: | Food Sci Anim Resour |
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| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Korean Society for Food Science of Animal Resources
2021
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8112315/ https://ncbi.nlm.nih.gov/pubmed/34017948 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2021.e3 |
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