Effect of mixed fermentation with Lacticaseibacillus paracasei SMN-LBK and Limosilactobacillus reuteri LBK on the flavor precursor and flavor formation of Kazak cheese

Effect of mixed fermentation with Lacticaseibacillus paracasei SMN-LBK and Limosilactobacillus reuteri LBK on the flavor precursor and flavor formation of Kazak cheese

Previous research has demonstrated that Lacticaseibacillus paracasei notably enhances flavor stability with the cost of diminishing the inherent milk flavor in cheese, which may be rescued by the incorporation of Limosilactobacillus reuteri. To investigate the effects of mixed fermentation with Lact...

Full description

Saved in:
Bibliographic Details
Main Authors: Yuechenfei Shen, Jie Shen, Ning Kang, Yu Gao, Zhexin Fan, Zhifeng Fang, Jiancheng Wang, Baokun Li, Bo Yang
Format: Article
Language:English
Published: Elsevier 2025-08-01
Series:Food Chemistry: X
Subjects:
Mixed fermentation
Flavor
Flavor precursor
SPME-GC × GC–MS
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525007850
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2590157525007850

Similar Items