Modification of the volatile compound profile of cheese, by a Lactococcus lactis strain expressing a mutant oligopeptide binding protein

Journal of Dairy Research

Volumn 75, Issue 1, 2008, Pages 30-36

  Picon, Antonia ^a   Fernández García, Estrella ^a   Gaya, Pilar ^a   Nuñez, Manuel ^a  

^a INIA   (Spain)

Author keywords

Hisp nico cheese; Oligopeptide binding protein (OppA); Volatile compounds

Indexed keywords

BACTERIAL PROTEIN; CARRIER PROTEIN; LIPOPROTEIN; OLIGOPEPTIDE; OLIGOPEPTIDE BINDING PROTEIN, BACTERIA; OLIGOPEPTIDE-BINDING PROTEIN, BACTERIA; ORGANIC COMPOUND;

ARTICLE; CHEESE; CHEMISTRY; FERMENTATION; FOOD CONTROL; GENETICS; LACTOCOCCUS LACTIS; METABOLISM; MICROBIOLOGY; MUTATION; PH; VOLATILIZATION;

BACTERIAL PROTEINS; CARRIER PROTEINS; CHEESE; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS LACTIS; LIPOPROTEINS; MUTATION; OLIGOPEPTIDES; ORGANIC CHEMICALS; VOLATILIZATION;

LACTOCOCCUS LACTIS;

EID: 43049138063     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029907002981     Document Type: Article

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