Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream

The sensory properties and flavor of sour cream are important factors that influence consumer acceptability. The present study aimed to isolate lactic acid bacteria with excellent diacetyl production ability and to optimize the fermentation conditions for sour cream manufacture. Lactococcus lactis s...

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Detalles Bibliográficos
Autores principales: Kim, Yunsik, Yoon, Seokmin, Shin, Hyejung, Jo, Miyoun, Lee, Sunmin, Kim, Sae-hun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112315/
https://www.ncbi.nlm.nih.gov/pubmed/34017948
http://dx.doi.org/10.5851/kosfa.2021.e3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112315/
https://www.ncbi.nlm.nih.gov/pubmed/34017948
http://dx.doi.org/10.5851/kosfa.2021.e3

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