Metabolic interactions between Lactococcus lactis and commercial starter cultures enhances the quality and flavor of fermented milk
Xinyu Guo, Leilei Yu, Yang Liu, Meifang Xiao, Chengcheng Zhang, Jian‐xin Zhao, Wei Chen, Fengwei Tian, Qixiao Zhai
Topics & Concepts
Lactococcus lactisStarterFermentationFlavorFood scienceChemistryLactococcusFermentation starterCheesemakingQuality (philosophy)Fermentation in food processingBiotechnologyBacteriaBiologyLactic acidPhysicsQuantum mechanicsGeneticsProbiotics and Fermented FoodsMicrobial Metabolic Engineering and BioproductionMicrobial Metabolites in Food Biotechnology