Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques

Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques

The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactobacillus bifidus, Lactobacillus casei, and Lactobacillus plantarum) were investigated by means of gas chromatography-mass...

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Bibliographic Details
Main Authors: Li Zhang, Si Mi, Ruobing Liu, Yaxin Sang, Xianghong Wang
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Molecules
Subjects:
volatile compounds
milk
starter cultures
characterization
heatmap analysis
principal component analysis
Online Access:https://www.mdpi.com/1420-3049/25/5/1129

Internet

https://www.mdpi.com/1420-3049/25/5/1129

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