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Sequential fermentation with Kluyveromyces marxianus and yogurt starter cultures produces stirred fermented milk with reduced lactose and enhanced natural flavor

Yu-Ting Feng, Yan-Ru Zhou, Chang-Cheng Li, Shu-Jun Guo, Zhenpeng Gao, Chunfeng Guo

2025Innovative Food Science & Emerging Technologies6 citationsDOI

Topics & Concepts

Kluyveromyces marxianusFood scienceLactoseFermentationStarterFlavorKluyveromycesFermentation starterChemistryYeastBiologyLactic acidBiochemistryBacteriaSaccharomyces cerevisiaeGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food Biotechnology
Sequential fermentation with Kluyveromyces marxianus and yogurt starter cultures produces stirred fermented milk with reduced lactose and enhanced natural flavor | Litcius