Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese

L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In this study, the flavor contributions of commercial S. thermophilus starter cultures of different brands and L. helveticus adjunct culture to...

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Detalles Bibliográficos
Autores principales: Sıçramaz, Hatice, Güven, Olgu Taylan, Can, Ayşen, Ayar, Ahmet, Gül, Yasin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9218132/
https://www.ncbi.nlm.nih.gov/pubmed/35755305
http://dx.doi.org/10.1016/j.crfs.2022.05.017

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9218132/
https://www.ncbi.nlm.nih.gov/pubmed/35755305
http://dx.doi.org/10.1016/j.crfs.2022.05.017

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