Foods (Basel, Switzerland)
Enhancing the Signature Rose Aroma of Kluyveromyces marxianus-Fermented Milk Beer via Adaptive Laboratory Evolution.
Chen Xing, Youming Tan, Xinchi Jiang, Wenlu Li, Qihao Wang, Zihao Liu, Hong Zeng, Yanbo Wang
Published: 202610.3390/foods15020229
Abstract
Milk beer, a modern Chinese dairy beverage, is usually fermented by the co-culture of lactic acid bacteria (LAB) and Kluyveromyces marxianus (K. marxianus), with the latter known for its ability to produce aroma compounds. However, the accumulation o…
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