Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin

Lactic acid bacteria (LAB) are pivotal in shaping the technological, sensory, and safety aspects of dairy products. The evaluation of proteolytic activity, citrate utilization, milk pH reduction, and the production of organic compounds, acetoin, and diacetyl by cheese associated LAB strains was carr...

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Detalles Bibliográficos
Autores principales: Silva, Luana Faria, Sunakozawa, Tássila Nakata, Monteiro, Diego Alves, Casella, Tiago, Conti, Ana Carolina, Todorov, Svetoslav Dimitrov, Barretto Penna, Ana Lúcia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10673126/
https://www.ncbi.nlm.nih.gov/pubmed/37999230
http://dx.doi.org/10.3390/metabo13111134

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10673126/
https://www.ncbi.nlm.nih.gov/pubmed/37999230
http://dx.doi.org/10.3390/metabo13111134

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