Flavour formation from amino acids by lactic acid bacteria: Predictions from genome sequence analysis

International Dairy Journal

Volumn 12, Issue 2-3, 2002, Pages 111-121

  Van Kranenburg, Richard ^a,b   Kleerebezem, Michiel ^a,b   Van Hylckama Vlieg, Johan ^a   Ursing, Björn M ^c   Boekhorst, Jos ^c   Smit, Bart A ^a   Ayad, Eman H E ^a   Smit, Gerrit ^a   Siezen, Roland J ^a,b,c  

^a NIZO FOOD RESEARCH   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^c RADBOUD UNIVERSITY NIJMEGEN   (Netherlands)

Author keywords

Cheese; Flavour; Genomics; Lactic acid bacteria

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0036129777     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00132-7     Document Type: Article

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