Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. Lacticaseibacillus paracasei SMN-LBK and Kluyveromyces marxianus S...

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Detalles Bibliográficos
Autores principales: Li, Yandie, Wang, Jianghan, Wang, Tong, Lv, Zhuoxia, Liu, Linting, Wang, Yuping, Li, Xu, Fan, Zhexin, Li, Baokun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997636/
https://www.ncbi.nlm.nih.gov/pubmed/35407053
http://dx.doi.org/10.3390/foods11070966

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997636/
https://www.ncbi.nlm.nih.gov/pubmed/35407053
http://dx.doi.org/10.3390/foods11070966

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