Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics
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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