Effect of mixed fermentation with <i>Lacticaseibacillus paracasei SMN-LBK</i> and <i>Limosilactobacillus reuteri LBK</i> on the flavor precursor and flavor formation of Kazak cheese.

Food Chem X · 2025 · PMC12397945 · PMID 40896645

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp < 0.01actually significant

Additionally, a highly significant positive correlation was observed between furfural and the nutty flavor of cheese (r ≥ 0.6 for Mantel, p < 0.01), indicating that crucial flavor compounds exert a notable influence on the cheese's overall aroma profile.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Effect of mixed fermentation with &lt;i&gt;Lacticaseibacillus paracasei SMN-LBK&lt;/i&gt; and &lt;i&gt;Limosilactobacillus reuteri LBK&lt;/i&gt; on the flavor precursor and flavor formation of Kazak cheese.

The sentences

Effect of mixed fermentation with <i>Lacticaseibacillus paracasei SMN-LBK</i> and <i>Limosilactobacillus reuteri LBK</i> on the flavor precursor and flavor formation of Kazak cheese.