Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese

Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese

The non-starter microbiota of Cheddar cheese mostly comprises mesophilic lactobacilli, such as Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus plantarum. These bacteria are recognized for their potential to improve Cheddar cheese flavor when used as adjunct c...

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Bibliographic Details
Main Authors: Ewelina Stefanovic, Kieran N. Kilcawley, Clara Roces, Mary C. Rea, Maurice O'Sullivan, Jeremiah J. Sheehan, Olivia McAuliffe
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-07-01
Series:Frontiers in Microbiology
Subjects:
Lactobacillus paracasei
dairy
cheese flavor
diversification
volatiles
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.01506/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2018.01506/full

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