Bacterial Diversity and Dynamics during Spontaneous Cheese Whey Fermentation at Different Temperatures

Bacterial Diversity and Dynamics during Spontaneous Cheese Whey Fermentation at Different Temperatures

The effect of temperature (32–50 °C) on bacterial dynamics and taxonomic structure was evaluated during spontaneous whey fermentation for lactic acid production. Bacterial plate count in fresh whey (5 log CFU/mL) increased in two orders of magnitude after 60 h of fermentation (7 log CFU/mL), followe...

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Bibliographic Details
Main Authors: Miguel A. Mazorra-Manzano, Glen R. Robles-Porchas, Marcel Martínez-Porchas, Juan C. Ramírez-Suárez, Celia O. García-Sifuentes, María J. Torres-Llanez, Aarón F. González-Córdova, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Fermentation
Subjects:
native bacteria
whey fermentation
whey valorization
bacterial dynamics
lactic acid bacteria
Online Access:https://www.mdpi.com/2311-5637/8/7/342

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https://www.mdpi.com/2311-5637/8/7/342

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