Volatile organic compounds in naturally fermented milk and milk fermented using yeasts, lactic acid bacteria and their combinations as starter cultures

Food Technology and Biotechnology

Volumn 45, Issue 2, 2007, Pages 195-200

  Gadaga, Tendekayi H ^a   Viljoen, Bennie C ^b   Narvhus, Judith A ^c  

^a NATIONAL UNIVERSITY OF LESOTHO   (South Africa)

^b UNIVERSITY OF THE FREE STATE   (South Africa)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Amasi; Fermented milk; Starter culture; Volatile organic compounds

Indexed keywords

AMASI; CO-CULTURES; DIACETYLACTIS; HEADSPACE GAS CHROMATOGRAPHY; LACTIC ACID BACTERIA; LACTOCOCCUS LACTIS; STARTER CULTURES; YEAST STRAIN;

ACETALDEHYDE; ACETONE; BACTERIA; CHROMATOGRAPHIC ANALYSIS; ETHANOL; GAS CHROMATOGRAPHY; LACTIC ACID; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS; YEAST;

FERMENTED MILK;

BACTERIA (MICROORGANISMS); DEKKERA BRUXELLENSIS; KLUYVEROMYCES MARXIANUS; LACTOBACILLUS PARACASEI; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; SACCHAROMYCES CEREVISIAE;

EID: 34547254722     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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