Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor
To investigate the effect of yeasts on Kazak cheese quality and flavor, three isolated yeasts (Kluyveromyces marxianus A2, Pichia kudriavzevii A11, and Pichia fermentans A19) were used to ferment cheeses and designated as StC, LhC, and WcC, respectively. The cheese fermented with a commercial lactic...
| Huvudupphovsmän: | , , , , , |
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| Materialtyp: | Artikel |
| Språk: | English |
| Publicerad: |
Frontiers Media S.A.
2020-12-01
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| Serie: | Frontiers in Microbiology |
| Ämnen: | |
| Länkar: | https://www.frontiersin.org/articles/10.3389/fmicb.2020.614208/full |