Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

The aim of the present study was to characterize the aroma and volatile profiles of milk fermented by wild Lactococcus lactis NRRL B-50571 (FM-571) and NRRL B-50572 (FM-572) and co-fermented with both strains (co-FM). Milks fermented by these strains have been reported to have an antihypertensive ef...

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Detalles Bibliográficos
Autores principales: Beltrán-Barrientos, Lilia M., Garcia, Hugo S., Reyes-Díaz, Ricardo, Estrada-Montoya, María C., Torres-Llanez, María J., Hernández-Mendoza, Adrián, González-Córdova, Aarón F., Vallejo-Cordoba, Belinda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963369/
https://www.ncbi.nlm.nih.gov/pubmed/31817475
http://dx.doi.org/10.3390/foods8120645

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963369/
https://www.ncbi.nlm.nih.gov/pubmed/31817475
http://dx.doi.org/10.3390/foods8120645

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