Unlocking the potential of Kluyveromyces marxianus in the definition of aroma composition of cheeses
Giorgia Perpetuini,
Alessio Pio Rossetti,
Arianna Rapagnetta
et al.
Abstract:IntroductionThe cheese microbiota is very complex and is made up of technologically-relevant, spoilage, opportunistic and pathogenic microorganisms. Among them lactic acid bacteria and yeasts are the main ones. One of the most interesting dairy yeasts is Kluyveromyces marxianus because of its technological properties including the ability to produce aroma compounds.MethodsThis study investigated the contribution of Kluyveromyces marxianus to the gross composition and aroma profile of cow cheeses. Experimental … Show more
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