Contribution of several cheese-ripening microbial associations to aroma compound production

Lait

Volumn 84, Issue 5, 2004, Pages 435-447

  Arfi, Kenza ^a   Leclercq Perlat, Marie Noëlle ^a   Baucher, Aurélie ^a   Tâche, Roselyne ^a   Delettre, Jérôme ^a   Bonnarme, Pascal ^a  

^a CEMAGREF   (France)

Author keywords

Aroma compound; Interaction; Microbial association; Ripening

Indexed keywords

AROMATIC COMPOUNDS; CULTIVATION; ESTERS; ETHANOL; MICROBIOLOGY; MICROORGANISMS; SYNTHESIS (CHEMICAL); VOLATILE ORGANIC COMPOUNDS; YEAST;

AROMA COMPOUNDS; INTERACTION; MICROBIAL ASSOCIATION; RIPENING;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); BREVIBACTERIUM; BREVIBACTERIUM LINENS; DEBARYOMYCES; DEBARYOMYCES HANSENII; GALACTOMYCES GEOTRICHUM; GEOTRICHUM; KLUYVEROMYCES; KLUYVEROMYCES LACTIS;

EID: 4944244508     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2004016     Document Type: Article

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