Electronic Nose for Monitoring Odor Changes of Lactobacillus Species during Milk Fermentation and Rapid Selection of Probiotic Candidates

Probiotic bacteria have been associated with a unique production of aroma compounds in fermented foods but rapid methods for discriminating between foods containing probiotic, moderately probiotic, or non-probiotic bacteria remain aloof. An electronic nose (e-nose) is a high-sensitivity instrument c...

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Detalles Bibliográficos
Autores principales: Kovacs, Zoltan, Bodor, Zsanett, Zinia Zaukuu, John-Lewis, Kaszab, Timea, Bazar, George, Tóth, Tamás, Mohácsi-Farkas, Csilla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692492/
https://www.ncbi.nlm.nih.gov/pubmed/33114501
http://dx.doi.org/10.3390/foods9111539

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692492/
https://www.ncbi.nlm.nih.gov/pubmed/33114501
http://dx.doi.org/10.3390/foods9111539

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