The Effect of the Ratio of Gamma Aminobutyric Acid-Producing Saccharomyces cerevisiae DL6–20 and Kluyveromyces marxianus B13–5 Addition on Cheese Quality

Kazakh cheese is a traditional dairy product in Xinjiang, China. The function and potential probiotic characteristics of Saccharomyces cerevisiae DL6–20 and Kluyveromyces marxianus B13–5 in Kazakh cheese and its contribution to cheese fermentation was studied. In this study, the effect of the additi...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Shan, Zhang, Yan, Li, Xu, Yin, Pingping, Wang, Tengbin, Li, Yandie, Zhang, Kaili, Sheng, Huayang, Lu, Shiling, Ji, Hua, Fan, Zhexin, Li, Baokun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9260010/
https://www.ncbi.nlm.nih.gov/pubmed/35814701
http://dx.doi.org/10.3389/fmicb.2022.900394

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9260010/
https://www.ncbi.nlm.nih.gov/pubmed/35814701
http://dx.doi.org/10.3389/fmicb.2022.900394

Ejemplares similares