FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W3138430596> ?p ?o ?g. }

• W3138430596 endingPage "110315" @default.
• W3138430596 startingPage "110315" @default.
• W3138430596 abstract "Xinjiang is a multiethnic region of China. Traditionally, most ethnic minorities are known to produce and consume cheese. Nomadic people have been reported to use lactic acid bacteria (LAB) for decades to produce fermented dairy products as part of a balanced diet. Non-starter LAB (NSLAB) contribute to different degrees of ripening, depending on the cheese variety. In the present study, we screened three types of NSLAB with good proteolysis and autolytic abilities from traditional Kazakh cheese: Pediococcus acidilactici R3-5, Staphylococcus epidermidis R4-2, and Lactobacillus rhamnosus R9-6. A control (no NSLAB) was also included, resulting in four distinct types of cheese samples. We used gas chromatography-mass spectrometry and the electronic nose system to identify volatile compounds and analyze the effect of NSLAB on cheese flavor at the ripening stage. The physicochemical indicators changed significantly during the ripening of Kazakh cheese. Compared with the control, the protein content, free fatty acid content, pH, flavor compounds, and odor profiles of the test cheeses were significantly different. The major chemical differences among cheeses were the synthesis of some key volatile components (ethyl caprylate, ethyl caprate, myristyl carbonate, capric acid, caprylic acid, nonanal, and benzyl alcohol). NSLAB can be used as an adjunct starter to make Kazakh cheese and the use of NSLAB affected the cheese flavor quality positively." @default.
• W3138430596 created "2021-03-29" @default.
• W3138430596 creator A5001937247 @default.
• W3138430596 creator A5004366207 @default.
• W3138430596 creator A5011508845 @default.
• W3138430596 creator A5011985791 @default.
• W3138430596 creator A5013357777 @default.
• W3138430596 creator A5017731896 @default.
• W3138430596 creator A5027163111 @default.
• W3138430596 creator A5039204587 @default.
• W3138430596 creator A5043416563 @default.
• W3138430596 creator A5043881073 @default.
• W3138430596 creator A5050751777 @default.
• W3138430596 creator A5062109173 @default.
• W3138430596 creator A5086664284 @default.
• W3138430596 date "2021-06-01" @default.
• W3138430596 modified "2023-10-18" @default.
• W3138430596 title "Impact of NSLAB on Kazakh cheese flavor" @default.
• W3138430596 cites W1845239754 @default.
• W3138430596 cites W1967615771 @default.
• W3138430596 cites W1970440644 @default.
• W3138430596 cites W1980982271 @default.
• W3138430596 cites W1992103842 @default.
• W3138430596 cites W1998470180 @default.
• W3138430596 cites W2001267052 @default.
• W3138430596 cites W2003750551 @default.
• W3138430596 cites W2003770698 @default.
• W3138430596 cites W2013065067 @default.
• W3138430596 cites W2013162744 @default.
• W3138430596 cites W2019353257 @default.
• W3138430596 cites W2020622205 @default.
• W3138430596 cites W2023326383 @default.
• W3138430596 cites W2026852598 @default.
• W3138430596 cites W2028674057 @default.
• W3138430596 cites W2038798197 @default.
• W3138430596 cites W2039942292 @default.
• W3138430596 cites W2049424644 @default.
• W3138430596 cites W2051607826 @default.
• W3138430596 cites W2051855107 @default.
• W3138430596 cites W2058430627 @default.
• W3138430596 cites W2067873622 @default.
• W3138430596 cites W2078033804 @default.
• W3138430596 cites W2078762242 @default.
• W3138430596 cites W2082519420 @default.
• W3138430596 cites W2092683736 @default.
• W3138430596 cites W2101495002 @default.
• W3138430596 cites W2104740327 @default.
• W3138430596 cites W2125457499 @default.
• W3138430596 cites W2138353486 @default.
• W3138430596 cites W2157286858 @default.
• W3138430596 cites W2161815642 @default.
• W3138430596 cites W2327682111 @default.
• W3138430596 cites W2771910715 @default.
• W3138430596 cites W2778799119 @default.
• W3138430596 cites W2785774594 @default.
• W3138430596 cites W2891344707 @default.
• W3138430596 cites W2911827035 @default.
• W3138430596 cites W2969496842 @default.
• W3138430596 cites W3011164471 @default.
• W3138430596 cites W3014261174 @default.
• W3138430596 cites W3081643677 @default.
• W3138430596 cites W829764014 @default.
• W3138430596 cites W951195998 @default.
• W3138430596 doi "https://doi.org/10.1016/j.foodres.2021.110315" @default.
• W3138430596 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/34053520" @default.
• W3138430596 hasPublicationYear "2021" @default.
• W3138430596 type Work @default.
• W3138430596 sameAs 3138430596 @default.
• W3138430596 citedByCount "14" @default.
• W3138430596 countsByYear W31384305962022 @default.
• W3138430596 countsByYear W31384305962023 @default.
• W3138430596 crossrefType "journal-article" @default.
• W3138430596 hasAuthorship W3138430596A5001937247 @default.
• W3138430596 hasAuthorship W3138430596A5004366207 @default.
• W3138430596 hasAuthorship W3138430596A5011508845 @default.
• W3138430596 hasAuthorship W3138430596A5011985791 @default.
• W3138430596 hasAuthorship W3138430596A5013357777 @default.
• W3138430596 hasAuthorship W3138430596A5017731896 @default.
• W3138430596 hasAuthorship W3138430596A5027163111 @default.
• W3138430596 hasAuthorship W3138430596A5039204587 @default.
• W3138430596 hasAuthorship W3138430596A5043416563 @default.
• W3138430596 hasAuthorship W3138430596A5043881073 @default.
• W3138430596 hasAuthorship W3138430596A5050751777 @default.
• W3138430596 hasAuthorship W3138430596A5062109173 @default.
• W3138430596 hasAuthorship W3138430596A5086664284 @default.
• W3138430596 hasConcept C172353545 @default.
• W3138430596 hasConcept C185592680 @default.
• W3138430596 hasConcept C2775920511 @default.
• W3138430596 hasConcept C2778985185 @default.
• W3138430596 hasConcept C2779044325 @default.
• W3138430596 hasConcept C2780719635 @default.
• W3138430596 hasConcept C31903555 @default.
• W3138430596 hasConcept C523546767 @default.
• W3138430596 hasConcept C54355233 @default.
• W3138430596 hasConcept C86803240 @default.
• W3138430596 hasConceptScore W3138430596C172353545 @default.
• W3138430596 hasConceptScore W3138430596C185592680 @default.
• W3138430596 hasConceptScore W3138430596C2775920511 @default.

• next