Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus

Lactobacillus delbrueckii subsp. bulgaricus is one of the predominant lactic acid bacterial species used as starter cultures in industrial fermented dairy manufacturing, as it strongly affects the quality of the products. Volatile flavor compound profiles and fermentation characteristics are conside...

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Detalles Bibliográficos
Autores principales: Dan, Tong, Ren, Weiyi, Liu, Yang, Tian, Jiale, Chen, Haiyan, Li, Ting, Liu, Wenjun
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/PMC6759748/
https://www.ncbi.nlm.nih.gov/pubmed/31620117
http://dx.doi.org/10.3389/fmicb.2019.02183

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6759748/
https://www.ncbi.nlm.nih.gov/pubmed/31620117
http://dx.doi.org/10.3389/fmicb.2019.02183

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