Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112053
Abstract: Abstract The aim of this study is to isolate and characterize potential aroma producing lactic acid bacteria with some probiotic properties from artisanal cheese environment. For this purpose, 40 of lactic acid bacteria isolates were… read more here.
Keywords: aroma producing; lactic acid; producing lactic; white cheese ... See more keywords
Sequential culture with aroma-producing yeast strains to improve the quality of Kyoho wine.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of food science"
DOI: 10.1111/1750-3841.16468
Abstract: Despite many non-Saccharomyces yeasts being considered spoilage microorganisms, they can increase aroma and flavor diversity in alcoholic beverages. The purpose of this study was to investigate nontraditional inoculation strategies using aroma-producing yeast strains for Kyoho… read more here.
Keywords: aroma producing; yeast strains; kyoho wine; inoculation ... See more keywords