The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation

International Journal of Food Microbiology

Volumn 129, Issue 1, 2009, Pages 37-42

  De Freitas, Isabelle ^a   Pinon, Nicolas ^a   Maubois, Jean Louis ^b,c   Lortal, Sylvie ^b,c   Thierry, Anne ^b,c  

^a Les Fromageries Occitanes ^*  (France)

^b UMR1253   (France)

^c AGROCAMPUS OUEST   (France)

Author keywords

Adjunct culture; Cantal cheese; Kluyveromyces lactis; Pichia fermentans; Yarrowia lipolytica

Indexed keywords

FLAVORING AGENT;

ARTICLE; BACTERIAL SURVIVAL; CELL VIABILITY; CHEESE; CHEESE RIPENING; CONTROLLED STUDY; FOOD COMPOSITION; FUNGUS GROWTH; KLUYVEROMYCES; LACTOCOCCUS; MILK; NONHUMAN; PICHIA; PICHIA FERMENTANS; STREPTOCOCCUS THERMOPHILUS; YARROWIA LIPOLYTICA;

AMINO ACIDS; CHEESE; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FRANCE; HUMANS; KLUYVEROMYCES; LIPOLYSIS; ODORS; PICHIA; VOLATILIZATION; YARROWIA;

BACTERIA (MICROORGANISMS); KLUYVEROMYCES LACTIS; PICHIA FERMENTANS; STREPTOCOCCUS THERMOPHILUS; YARROWIA LIPOLYTICA;

EID: 57749194606     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.10.026     Document Type: Article

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