A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin
Yin Zheng, Yongtao Fei, Yue Yang, Zekun Jin, YU Bao-ning, Li Li
Topics & Concepts
Food scienceLactobacillus caseiFermentationLactobacillus fermentumOrganolepticProbioticStarterAcetoinLactobacillusChemistryStreptococcus thermophilusLactobacillus rhamnosusFlavorLactic acidBiologyBacteriaLactobacillus plantarumGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides