Effects of yeast screened from traditional fermented milk on commercial fermented milk as adjunct flavor culture
H.S. Kang, Xiao-lin Ao, Qing Tang, Hongli Li, Yang Fan, Aiping Liu, Likou Zou, Shuliang Liu, Yong Yang, Ning Zhao, Jianlong Li
Topics & Concepts
Kluyveromyces marxianusFermentationFood scienceAromaChemistryYeastDiacetylFlavorBiochemistrySaccharomyces cerevisiaeProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies