Metadata
Author: springer
Data
English[en]
Some species of Leuconostoc are very important for fermented dairy products, as they contribute to the organoleptic characteristics of butter and cream, and also contribute to the formation of openings in some soft, semi-hard (Edam and Gouda cheeses), many artisanal or in blue-veined cheeses, such as Roquefort.
Chinese[zh]
有些明串珠菌能赋予奶油特有的感官特性,有助于一些软质和半硬质干酪(伊顿干酪和高达干酪)、手工干酪或者蓝纹干酪(如 Roquefort 干酪)裂纹的形成,因此这些明串珠菌在发酵乳制品中具有非常重要的作用。