Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11070966
Abstract: Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. Lacticaseibacillus paracasei SMN-LBK… read more here.
Keywords: smn lbk; untargeted metabolomics; fermentation cheese; mixed fermentation ... See more keywords
Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH
Sign Up to like & getrecommendations! Published in 2019 at "Sustainability"
DOI: 10.3390/su11123330
Abstract: The paper investigates mixed-culture lactate (LA) fermentation of cheese whey (CW) in order to verify the possibility of using waste materials as feedstock to produce a product with high economic potential. The fermentation performance of… read more here.
Keywords: cheese whey; fermentation cheese; lactic acid; fermentation ... See more keywords