13 July 2022
Impact of Exopolysaccharide Producing Starter Culture of Industrial Importance on the Volatolomic Profile of Fermented Milk Products
Introduction:
Exopolysaccharide (EPS)-producing lactic acid bacteria have received increasing interest in the dairy industry because of their capability to improve flavor characteristics, produced with either individual or mixed strains of Lactobacillus delbrueckii subsp. bulgaricus (LB) and Streptococcus thermophilus(ST). This study aims to go deeper to the volatolomic profile of fermented milk produced by individual or mixed strains of EPS producing LB and ST to understand the influence of these strains and EPS on the main flavor pathways.
Galactose utilization profiles in Streptococcus thermophilus strains
New Microbial Cultures for Low-Galactose Pizza Cheese: Dalton Biotecnologie’s Innovation.