13 Luglio 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.
Effect of Lactiplantibacillus plantarum and Carnobacterium spp. on the sensory quality of Burrata cheese during storage: a multi-technique study
One Health – One Welfare – One World INNOVAZIONI DI PROCESSO E DI PRODOTTO NELLE FILIERE BOVINE LATTIERO-CASEARIA E DELLE CARNI PER LA SALUTE DELL’UOMO, IL BENESSERE DEGLI ANIMALI ED IL RISPETTO DELL’AMBIENTE