Cooperation between wild lactococcal strains for cheese aroma formation

Food Chemistry

Volumn 94, Issue 2, 2006, Pages 240-246

  Amarita F ^a   De La Plaza, M ^a   Fernandez De Palencia P ^a   Requena, T ^a   Pelaez C ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Amino acid catabolism; Cheese aroma; Lactococcus lactis

Indexed keywords

BRANCHED CHAIN AMINO ACID AMINOTRANSFERASE; ISOPENTYL ALCOHOL; ISOVALERALDEHYDE; PYRUVATE DECARBOXYLASE; VALERIC ACID DERIVATIVE; VOLATILE AGENT;

AROMA; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; CHEESE; CONTROLLED STUDY; ENZYME ACTIVITY; GAS CHROMATOGRAPHY; INCUBATION TIME; LACTOCOCCUS; LACTOCOCCUS LACTIS; MASS SPECTROMETRY; MILK; NONHUMAN; SENSORY ANALYSIS; SOLID PHASE MICROEXTRACTION;

LACTOCOCCUS LACTIS;

EID: 21844457125     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.10.057     Document Type: Article

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