Electronic Nose for Monitoring Odor Changes of <i>Lactobacillus</i> Species during Milk Fermentation and Rapid Selection of Probiotic Candidates

Electronic Nose for Monitoring Odor Changes of <i>Lactobacillus</i> Species during Milk Fermentation and Rapid Selection of Probiotic Candidates

Probiotic bacteria have been associated with a unique production of aroma compounds in fermented foods but rapid methods for discriminating between foods containing probiotic, moderately probiotic, or non-probiotic bacteria remain aloof. An electronic nose (e-nose) is a high-sensitivity instrument c...

Full description

Bibliographic Details
Main Authors: Zoltan Kovacs, Zsanett Bodor, John-Lewis Zinia Zaukuu, Timea Kaszab, George Bazar, Tamás Tóth, Csilla Mohácsi-Farkas
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
yogurt
gram-positive
biofortification
artificial aroma sensing
chemometric
Online Access:https://www.mdpi.com/2304-8158/9/11/1539

Internet

https://www.mdpi.com/2304-8158/9/11/1539

Similar Items