Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor

To investigate the effect of yeasts on Kazak cheese quality and flavor, three isolated yeasts (Kluyveromyces marxianus A2, Pichia kudriavzevii A11, and Pichia fermentans A19) were used to ferment cheeses and designated as StC, LhC, and WcC, respectively. The cheese fermented with a commercial lactic...

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Detalles Bibliográficos
Autores principales: Xiao, Jing, Chen, Yu, Li, Jie, Shi, Xuewei, Deng, Li, Wang, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7772356/
https://www.ncbi.nlm.nih.gov/pubmed/33391244
http://dx.doi.org/10.3389/fmicb.2020.614208

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7772356/
https://www.ncbi.nlm.nih.gov/pubmed/33391244
http://dx.doi.org/10.3389/fmicb.2020.614208

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