Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage

The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our data indicate that milk fermented using S. thermophil...

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Detalles Bibliográficos
Autores principales: Dan, Tong, Jin, Rulin, Ren, Weiyi, Li, Ting, Chen, Haiyan, Sun, Tiansong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017517/
https://www.ncbi.nlm.nih.gov/pubmed/29641460
http://dx.doi.org/10.3390/molecules23040878

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017517/
https://www.ncbi.nlm.nih.gov/pubmed/29641460
http://dx.doi.org/10.3390/molecules23040878

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