Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation.
Kazak cheese
aroma
enzyme
lactic acid bacteria
physical and chemical indicators
Journal
Frontiers in microbiology
ISSN: 1664-302X
Titre abrégé: Front Microbiol
Pays: Switzerland
ID NLM: 101548977
Informations de publication
Date de publication:
2020
2020
Historique:
received:
19
08
2019
accepted:
30
01
2020
entrez:
1
4
2020
pubmed:
1
4
2020
medline:
1
4
2020
Statut:
epublish
Résumé
Kazak cheese is a traditional dairy product fermented by lactic acid bacteria (LAB) in Xinjiang. To investigate the LAB in Kazak cheese and their contributions to cheese fermentation, four representative LAB,
Identifiants
pubmed: 32226414
doi: 10.3389/fmicb.2020.00228
pmc: PMC7080652
doi:
Types de publication
Journal Article
Langues
eng
Pagination
228Informations de copyright
Copyright © 2020 Li, Huang, Zheng, Ge, Lin, Zhang, Chen, Wang and Shi.
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