Ontology highlight
ABSTRACT:
SUBMITTER: Xiao J
PROVIDER: S-EPMC7772356 | biostudies-literature | 2020
REPOSITORIES: biostudies-literature
Xiao Jing J Chen Yu Y Li Jie J Shi Xuewei X Deng Li L Wang Bin B
Frontiers in microbiology 20201216
To investigate the effect of yeasts on Kazak cheese quality and flavor, three isolated yeasts (<i>Kluyveromyces marxianus</i> A2, <i>Pichia kudriavzevii</i> A11, and <i>Pichia fermentans</i> A19) were used to ferment cheeses and designated as StC, LhC, and WcC, respectively. The cheese fermented with a commercial lactic acid starter without adding yeast was used as control named LrC. The results showed that the texture of cheese added with yeasts were more brittle. <i>K. marxianus</i> A2 contrib ...[more]