Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides.

This study provides insights in the production of cheese aroma compounds outside the cheese matrix by co-cultures of L. lactis and Lc. mesenteroides, which could be used as food supplements in dairy or non-dairy products.
PMID: 31027769 [PubMed - in process]

Source: Food Microbiology - April 29, 2019 Category: Food Science Authors: van Mastrigt O, Egas RA, Abee T, Smid EJ Tags: Food Microbiol Source Type: research