Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures

Applied Microbiology and Biotechnology

Volumn 75, Issue 6, 2007, Pages 1447-1454

  Lopez Del Castillo Lozano M ^a   Delile, A ^a   Spinnler, H E ^a   Bonnarme, P ^a   Landaud, S ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CELL CULTURE; DAIRY PRODUCTS; METABOLISM; PH EFFECTS; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

DEBARYOMYCES HANSENII; STRAIN-DEPENDENT BEHAVIOR; THIOPHENONE;

YEAST;

CYSTEINE; HYDROGEN SULFIDE; METHIONINE; SULFUR;

ASSESSMENT METHOD; BIOLOGICAL PRODUCTION; COMPARATIVE STUDY; CONCENTRATION (COMPOSITION); HYDROGEN SULFIDE; YEAST;

AMINO ACID METABOLISM; ARTICLE; BACTERIAL STRAIN; CHEESE; COMPARATIVE STUDY; CONTROLLED STUDY; DEBARYOMYCES HANSENII; FOOD BIOTECHNOLOGY; FUNGUS CULTURE; GEOTRICHUM CANDIDUM; KLUYVEROMYCES; NONHUMAN; PH MEASUREMENT; SACCHAROMYCES CEREVISIAE; YARROWIA LIPOLYTICA;

CHEESE; CYSTEINE; GEOTRICHUM; KLUYVEROMYCES; METHIONINE; SACCHAROMYCES CEREVISIAE; SULFUR COMPOUNDS; VOLATILIZATION; YARROWIA; YEASTS;

DEBARYOMYCES HANSENII; GALACTOMYCES GEOTRICHUM; KLUYVEROMYCES LACTIS; SACCHAROMYCES CEREVISIAE; YARROWIA LIPOLYTICA;

EID: 34250875144     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-007-0971-3     Document Type: Article

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