Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk-Reference-Cited by-同舟云学术

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Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk

Published:2020-01-01 Issue:1 Volume:18 Page:291-300
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Dabaj Fatma K.¹,Lasekan Ola¹,Manap Mohd Yazid Abd¹,Ling Foo Hooi²

Affiliation:

1. Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia (UPM), Serdang, Malaysia

2. Department of Bioprocess Technology, Faculty of Biotechnology & Molecular Science, University Putra Malaysia (UPM), Serdang, Malaysia

Funder

University Putra Malaysia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1741688

Reference42 articles.

1. Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria

2. Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt

3. Production of volatile aroma compounds by kefir starter cultures

4. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness

5. A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas

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1. Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation;International Dairy Journal;2024-10

2. Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt;International Journal of Biological Macromolecules;2024-09

3. Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages;Fermentation;2024-07-25

4. Genome-Based in silico Evaluation of the Biosafety and Probiotic Traits of Limosilactobacillus fermentum J23 Isolated from Artisanal Mexican Cheese;Food Biotechnology;2024-01-02

5. Microbiological, Physicochemical, and Sensory Characters of Synbiotic Ice Cream from Fermented Milk Using Lactiplantibacillus plantarum subsp. Plantarum Dad-13 Combined with Inulin;Current Research in Nutrition and Food Science Journal;2023-12-31

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