Influence of fermentation temperature on microbial community composition and physicochemical properties of mabisi, a traditionally fermented milk
Himoonga Bernard Moonga, Sijmen E. Schoustra, Anita R. Linnemann, Joost van den Heuvel, John Shindano, Eddy J. Smid
Topics & Concepts
FermentationFood scienceTitratable acidSyneresisChemistryComposition (language)Lactococcus lactisLactobacillusRaw materialLactic acidBiologyBacteriaOrganic chemistryGeneticsPhilosophyLinguisticsProbiotics and Fermented FoodsMilk Quality and Mastitis in Dairy CowsGut microbiota and health