The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria

International Journal of Food Microbiology

Volumn 122, Issue 3, 2008, Pages 321-327

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

^a Université Paris Saclay   (France)

Author keywords

Arthrobacter; Brevibacterium; Cheese ripening microorganisms; l cysteine; l methionine; Polysulfides; Thioester; Volatile sulphur compounds

Indexed keywords

CYSTEINE; DIMETHYL DISULFIDE; DIMETHYL TETRASULFIDE; DIMETHYL TRISULFIDE; HYDROGEN SULFIDE; METHIONINE; S METHYLTHIOACETATE; SULFIDE; SULFUR DERIVATIVE; THIOESTER; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTHROBACTER; ARTICLE; BACTERIAL FLORA; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; BREVIBACTERIUM LINENS; CHEESE RIPENING; CULTURE MEDIUM; EXTRACTION; NONHUMAN; ODOR;

ARTHROBACTER; BREVIBACTERIUM; CHEESE; COLONY COUNT, MICROBIAL; CYSTEINE; DISULFIDES; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD MICROBIOLOGY; METHIONINE; ODORS; SULFIDES; SULFUR COMPOUNDS; VOLATILIZATION;

ARTHROBACTER; BACTERIA (MICROORGANISMS); BREVIBACTERIUM; BREVIBACTERIUM LINENS;

EID: 39649107110     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.12.025     Document Type: Article

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