Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: The first step towards l-cysteine catabolism

Journal of Microbiological Methods

Volumn 69, Issue 1, 2007, Pages 70-77

  Lopez del Castillo Lozano, M ^a   Tache R ^a   Bonnarme, P ^a   Landaud, S ^a  

^a AGROPARISTECH   (France)

Author keywords

Cheese ripening microorganisms; Hydrogen sulfide; l cysteine; Screening; Volatile sulfur compounds

Indexed keywords

CYSTEINE; HYDROGEN SULFIDE;

ANALYTIC METHOD; ARTICLE; BACTERIAL STRAIN; CATABOLISM; CHEESE RIPENING; CONTROLLED STUDY; CULTURE MEDIUM; FUNGAL STRAIN; FUNGUS CULTURE; MICROORGANISM; NONHUMAN; PH; PRIORITY JOURNAL; PROTEIN DEGRADATION; QUANTITATIVE ANALYSIS; SCREENING; YEAST;

CHEESE; CYSTEINE; HYDROGEN SULFIDE; METHYLENE BLUE; MICROBIOLOGICAL TECHNIQUES; SACCHAROMYCES CEREVISIAE; SULFUR COMPOUNDS; VOLATILIZATION;

BACTERIA (MICROORGANISMS);

EID: 33947324017     PISSN: 01677012     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.mimet.2006.12.001     Document Type: Article

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