Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation during ripening. To develop ripening cultures, w...

Descripción completa

Detalles Bibliográficos
Autores principales: Zheng, Xiaoji, Li, Kaixiong, Shi, Xuewei, Ni, Yongqing, Li, Baokun, Zhuge, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5822340/
https://www.ncbi.nlm.nih.gov/pubmed/29277964
http://dx.doi.org/10.1002/mbo3.533

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5822340/
https://www.ncbi.nlm.nih.gov/pubmed/29277964
http://dx.doi.org/10.1002/mbo3.533

Ejemplares similares