Autolysis of Lactococcus lactis AM2 stimulates the formation of certain aroma compounds from amino acids in a cheese model

International Dairy Journal

Volumn 14, Issue 9, 2004, Pages 791-800

  Bourdat Deschamps, Marjolaine ^a,b   Le Bars, Dominique ^a   Yvon, Mireille ^a   Chapot Chartier, Marie Pierre ^a  

^a CEMAGREF   (France)

^b UNIVERSITÉ PARIS SUD   (France)

Author keywords

Amino acid catabolism; Aroma formation; Autolysis; Cheese ripening; Lactococcus lactis

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 3042842894     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.02.009     Document Type: Article

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