Co-cultivation effects of Lactobacillus helveticus SNA12 and Kluveromyces marxiensis GY1 on the probiotic properties, flavor, and digestion in fermented milk
Xiaomeng Wang, Wenpei Li, Wenpei Li, Ghahvechi Chaeipeima Mahsa, Changliang Zhang, Kai Ma, Xin Rui, Wei Li, Wei Li
Topics & Concepts
Lactobacillus helveticusFermentationFood scienceProbioticChemistryYeastBacteriaLactobacillusBiologyBiochemistryGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality