Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability

Previously, we demonstrated that the flavor of milk fermented with Lactobacillus delbrueckii subsp. bulgaricus (IMAU20401) and Streptococcus thermophilus (IMAU40133) at a 1:1000 ratio was superior to that of other ratios of the two strains. In this study, Lactobacillus plantarum P-8 was used as the...

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Detalles Bibliográficos
Autores principales: Dan, Tong, Chen, Haiyan, Li, Ting, Tian, Jiale, Ren, Weiyi, Zhang, Heping, Sun, Tiansong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6333906/
https://www.ncbi.nlm.nih.gov/pubmed/30687239
http://dx.doi.org/10.3389/fmicb.2018.03133

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6333906/
https://www.ncbi.nlm.nih.gov/pubmed/30687239
http://dx.doi.org/10.3389/fmicb.2018.03133

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