Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses

Lactic acid bacteria (LAB) play an important role in dairy fermentations, notably as cheese starter cultures. During the cheese production and ripening period, various enzymes from milk, rennet, starter cultures, and non-starter LABs are involved in flavor formation pathways, including glycolysis, p...

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Veröffentlicht in:	Journal of microbiology and biotechnology 2020-09, Vol.30 (9), p.1404-1411
Hauptverfasser:	Lee, Hye Won, Kim, In Seon, Kil, Bum Ju, Seo, Eunsol, Park, Hyunjoon, Ham, Jun-Sang, Choi, Yun-Jaie, Huh, Chul Sung
Format:	Artikel
Sprache:	kor
Schlagworte:	cheese flavor Gouda cheese Lactococcus starter culture
Online-Zugang:	Volltext
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