Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese

Journal of Applied Microbiology

Volumn 101, Issue 5, 2006, Pages 1062-1075

  Williams, A G ^a,b   Withers, S E ^a   Brechany, E Y ^a   Banks, J M ^a,c  

^a HANNAH RESEARCH INSTITUTE   (United Kingdom)

^b GLASGOW CALEDONIAN UNIVERSITY   (United Kingdom)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Adjunct cultures; Amino acid catabolism; Aroma; Cheddar cheese; Flavour; Glutamate dehydrogenase; Non starter lactobacilli; Volatiles

Indexed keywords

BACILLI; ENZYME ACTIVITY; NUCLEOTIDES; ODORS; STARTERS;

ADJUNCT CULTURES; AMINO ACID CATABOLISM; AMINO-ACIDS; AROMA; AROMA DEVELOPMENT; CHEDDAR CHEESE; DEHYDROGENASE ACTIVITY; GLUTAMATE DEHYDROGENASE; NON-STARTER LACTOBACILLUS; VOLATILE;

METABOLISM;

GLUTAMATE DEHYDROGENASE;

BACTERIUM; ENZYME ACTIVITY; FERMENTATION; FOOD PRODUCTION;

ARTICLE; BACTERIUM CULTURE; CHEESE; CHEESE RIPENING; ENZYME ACTIVITY; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; NONHUMAN; SPECIES DIFFERENCE; STRAIN DIFFERENCE;

LACTOBACILLUS; LACTOBACILLUS PLANTARUM;

EID: 33750065366     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.03017.x     Document Type: Article

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