Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt

Lactic acid bacteria (LAB) play a crucial role in the development of the taste, texture, and aroma of traditional fermented milk products. Five LABs from Kazakh traditionally prepared dairy products showed continuous subculture stability, as well as proper acidification and coagulation ability. They...

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Detalles Bibliográficos
Autores principales: Li, Hui, Gao, Jiaxing, Chen, Wenbo, Qian, Chengjing, Wang, Yong, Wang, Jing, Chen, Lishui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094460/
https://www.ncbi.nlm.nih.gov/pubmed/35592282
http://dx.doi.org/10.1002/fsn3.2755

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094460/
https://www.ncbi.nlm.nih.gov/pubmed/35592282
http://dx.doi.org/10.1002/fsn3.2755

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