Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system

Journal of Applied Microbiology

Volumn 103, Issue 2, 2007, Pages 427-435

  Randazzo, C L ^a   De Luca, S ^b   Todaro, A ^a   Restuccia, C ^a   Lanza, C M ^a   Spagna, G ^a   Caggia, C ^a  

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

Author keywords

Lactic acid bacteria; Model cheese system; Sensory analysis; Volatile compounds

Indexed keywords

CHEESES; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; LACTIC ACID; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

AROMA COMPOUNDS; CHEESE MAKING; EWES' MILK; FLAVOR FORMATION; GASCHROMATOGRAPHY-MASS SPECTROMETRY; LACTIC ACID BACTERIA; MODEL CHEESE; MODEL CHEESE SYSTEM; SKIM MILKS; VOLATILE COMPOUNDS;

SENSORY ANALYSIS;

FLAVORING AGENT;

BACTERIUM; CATABOLISM; COAGULATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MILK; RIPENING; VOLATILE ORGANIC COMPOUND; WILD POPULATION;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; CHEESE RIPENING; CONTROLLED STUDY; EWE; GAS CHROMATOGRAPHY; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; MASS SPECTROMETRY; NONHUMAN; SENSORY ANALYSIS; SENSORY EVALUATION; WILD TYPE;

LACTOBACILLUS CASEI;

EID: 34447508343     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.03261.x     Document Type: Article

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