Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey

  • Mauriello G
  • Moio L
  • Moschetti G
 et al. 
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Abstract

Seventy-eight strains of lactic acid bacteria belonging to five genera and showing six different phenotype combinations of Lac (lactose fermentation), Prt (proteolytic activity) and Cit (citrate degradation) characters were investigated for their main flavouring properties with the aim to detect variability among and within the groups.

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