The fermentation characteristics of the milk fermented by the combined starter culture of Lactobacillus delbrueckii, Lacticaseibacillus paracasei, and Kluyveromyces marxianus

Food Bioscience 2026

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Authors: Liao Deng, Fei Gao, B. Celia Cui, Jiatong Yao, Fan Zhang, Guangqing Mu, Yanfeng Tuo

DOI: 10.1016/j.fbio.2026.108586

Cited by: 3

References: 40

Fields of Study & Subjects

Probiotics and Fermented Foods Protein Hydrolysis and Bioactive Peptides Milk Quality and Mastitis in Dairy Cows

References 40