Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage

Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage

The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our data indicate that milk fermented using S. thermophil...

Full description

Bibliographic Details
Main Authors: Tong Dan, Rulin Jin, Weiyi Ren, Ting Li, Haiyan Chen, Tiansong Sun
Format: Article
Language:English
Published: MDPI AG 2018-04-01
Series:Molecules
Subjects:
Streptococcus thermophilus
fermented milk
fermentation characteristics
solid-phase microextraction (SPME)
gas chromatography/mass spectrometry (GC-MS)
Online Access:http://www.mdpi.com/1420-3049/23/4/878

Internet

http://www.mdpi.com/1420-3049/23/4/878

Similar Items