Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses

Lactic acid bacteria (LAB) play an important role in dairy fermentations, notably as cheese starter cultures. During the cheese production and ripening period, various enzymes from milk, rennet, starter cultures, and non-starter LABs are involved in flavor formation pathways, including glycolysis, p...

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Detalles Bibliográficos
Autores principales: Lee, Hye Won, Kim, In Seon, Kil, Bum Ju, Seo, Eunsol, Park, Hyunjoon, Ham, Jun-Sang, Choi, Yun-Jaie, Huh, Chul Sung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society for Microbiology and Biotechnology 2020
Materias:
Research article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9728400/
https://www.ncbi.nlm.nih.gov/pubmed/32522956
http://dx.doi.org/10.4014/jmb.2004.04004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9728400/
https://www.ncbi.nlm.nih.gov/pubmed/32522956
http://dx.doi.org/10.4014/jmb.2004.04004

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