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What is Lactic Acid Bacteria about?

This article reviews the role of lactic acid bacteria in producing flavor compounds during yogurt fermentation. It discusses the biochemical processes of glycolysis, proteolysis and lipolysis that generate key flavors and off-flavors. The article also examines how different starter cultures can affect yogurt flavor and strategies to enhance flavor production through metabolic engineering.

Author

Elvira Salsabila

Language

EN