Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain

International Journal of Food Microbiology

Volumn 93, Issue 3, 2004, Pages 335-347

  De Palencia, Pilar Fernández ^a,b   De La Plaza, Marta ^b   Mohedano, M Luz ^a   Martínez Cuesta, M Carmen ^b   Requena, Teresa ^b   López, Paloma ^a   Peláez, Carmen ^b  

^a CENTRO DE INVESTIGACIONES BIOLÓGICAS   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Cheese aroma; Green fluorescent protein; Lacticin 3147

Indexed keywords

2 METHYLBUTANAL; BACTERIOCIN; BUTYRALDEHYDE; LACTICIN 3147; UNCLASSIFIED DRUG;

ARTICLE; CHEESE; CHEESE RIPENING; CHEESEMAKING; CONFOCAL LASER MICROSCOPY; CONTROLLED STUDY; FLUORESCENCE; FLUORESCENCE MICROSCOPY; HUMAN; LACTOCOCCUS LACTIS; STARTER CULTURE;

ALDEHYDES; ANIMALS; BACTERIAL PROTEINS; BACTERIOCINS; CARBOXY-LYASES; CHEESE; FLUORESCENCE; FOOD TECHNOLOGY; LACTOCOCCUS LACTIS; MICROSCOPY, CONFOCAL; ODORS; TIME FACTORS; TRANSAMINASES;

LACTOCOCCUS; LACTOCOCCUS LACTIS; STREPTOCOCCUS; STREPTOCOCCUS PNEUMONIAE;

EID: 2542500557     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2003.11.018     Document Type: Article

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