Milk fermentation by monocultures or co-cultures of Streptococcus thermophilus strains

Direct vat-set starter cultures are the key ingredient for the production of fermented dairy products. The characteristics of the strains used for fermentation determine the fermentation time, texture and flavor of the fermented milk products. In this study, a large-scale analysis of the acid produc...

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Detalles Bibliográficos
Autores principales: Han, Mei, Wu, Yanfeng, Guo, Xiaojuan, Jiang, Lili, Wang, Xin, Gai, Zhonghui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Bioengineering and Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9791054/
https://www.ncbi.nlm.nih.gov/pubmed/36578511
http://dx.doi.org/10.3389/fbioe.2022.1097013

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9791054/
https://www.ncbi.nlm.nih.gov/pubmed/36578511
http://dx.doi.org/10.3389/fbioe.2022.1097013

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