Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese

International Journal of Food Microbiology

Volumn 122, Issue 3, 2008, Pages 269-278

  Randazzo, C L ^a   Pitino, I ^a   De Luca, S ^b   Scifo G O ^a   Caggia, C ^a  

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

Author keywords

DGGE; GC MS; Pecorino Siciliano cheese; SPME; Volatile compounds; Wild strains

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; DNA 16S; ESTER; FATTY ACID; HYDROCARBON; KETONE DERIVATIVE; TERPENE DERIVATIVE; VOLATILE AGENT;

ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; CHEESEMAKING; DENATURING GRADIENT GEL ELECTROPHORESIS; ENTEROCOCCUS; ENTEROCOCCUS DURANS; GAS CHROMATOGRAPHY; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS LACTIS; MASS SPECTROMETRY; NONHUMAN; SOLID PHASE MICROEXTRACTION; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; ELECTROPHORESIS, AGAR GEL; ENTEROCOCCUS; FATTY ACIDS, VOLATILE; FERMENTATION; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ITALY; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; SPECIES SPECIFICITY; STREPTOCOCCUS THERMOPHILUS; VOLATILIZATION;

ENTEROCOCCUS DURANS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS LACTIS; STREPTOCOCCUS THERMOPHILUS;

EID: 39749155050     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.12.005     Document Type: Article

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