Fermented milk by Lactobacillus delbrueckii, Lacticaseibacillus paracasei, and Kluyveromyces marxianus shows special physicochemical and aroma formation during the storage
Mengying Sun, Jiang Yu, Yinglong Song, Xinling Li, Guangqing Mu, Yanfeng Tuo
Topics & Concepts
Kluyveromyces marxianusFood scienceLactobacillus paracaseiTitratable acidChemistryValineFermentationLactobacillusAcetoinBiochemistryYeastAmino acidSaccharomyces cerevisiaeProbiotics and Fermented FoodsPolyamine Metabolism and ApplicationsProtein Hydrolysis and Bioactive Peptides