Dynamic co‐culture metabolic models reveal the fermentation dynamics, metabolic capacities and interplays of cheese starter cultures
نویسندگان
چکیده
منابع مشابه
Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production.
The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4 degrees C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrati...
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A new processing method that rapidly forms curds and whey from milk has the potential to improve cheesemaking procedures if cheese starter cultures can tolerate the processing conditions. The survival of Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. lactis, or Streptococcus thermophilus through this new process was evaluated. Inoculated milk containing 0, 1, or 3.25% fat or...
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ژورنال
عنوان ژورنال: Biotechnology and Bioengineering
سال: 2020
ISSN: 0006-3592,1097-0290
DOI: 10.1002/bit.27565