Fermentation Characteristics of Fermented Milk with <i>Streptococcus thermophilus</i> CICC 6063 and <i>Lactobacillus helveticus</i> CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage

Fermentation Characteristics of Fermented Milk with <i>Streptococcus thermophilus</i> CICC 6063 and <i>Lactobacillus helveticus</i> CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage

The lactic acid bacteria <i>Streptococcus thermophilus</i> and <i>Lactobacillus helveticus</i> are commonly used as starter cultures in dairy product production. This study aimed to investigate the characteristics of fermented milk using different ratios of these strains and...

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Bibliographic Details
Main Authors: Xiaoxin Zhao, Yuanyuan Ge, Xuejian Yu, Chong Liu, Haizhi Li, Xi Wang, Su Yao
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Molecules
Subjects:
<i>Streptococcus thermophilus</i>
<i>Lactobacillus helveticus</i>
fermented milk
fermentation characteristics
solid-phase microextraction and gas chromatography–mass spectrometry (SPME-GC-MS)
Online Access:https://www.mdpi.com/1420-3049/29/6/1257

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https://www.mdpi.com/1420-3049/29/6/1257

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