The Effect of the Ratio of Gamma Aminobutyric Acid-Producing Saccharomyces cerevisiae DL6–20 and Kluyveromyces marxianus B13–5 Addition on Cheese Quality

The Effect of the Ratio of Gamma Aminobutyric Acid-Producing Saccharomyces cerevisiae DL6–20 and Kluyveromyces marxianus B13–5 Addition on Cheese Quality

Kazakh cheese is a traditional dairy product in Xinjiang, China. The function and potential probiotic characteristics of Saccharomyces cerevisiae DL6–20 and Kluyveromyces marxianus B13–5 in Kazakh cheese and its contribution to cheese fermentation was studied. In this study, the effect of the additi...

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Bibliographic Details
Main Authors: Shan Li, Yan Zhang, Xu Li, Pingping Yin, Tengbin Wang, Yandie Li, Kaili Zhang, Huayang Sheng, Shiling Lu, Hua Ji, Zhexin Fan, Baokun Li
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-06-01
Series:Frontiers in Microbiology
Subjects:
yeast
GABA
cheese
physical and chemical indicators
flavor compounds
multivariate statistical analysis
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.900394/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2022.900394/full

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