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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| 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 |