Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium

Applied Microbiology and Biotechnology

Volumn 82, Issue 1, 2009, Pages 169-177

  Deetae, Pawinee ^a   Spinnler, Henry Eric ^a   Bonnarme, Pascal ^a   Helinck, Sandra ^a  

^a AGROPARISTECH   (France)

Author keywords

Amino acid degradation; Cheese model medium; Proteus vulgaris; Ripening bacteria; Volatile aroma compounds

Indexed keywords

AMINO ACID DEGRADATION; CHEESE MODEL MEDIUM; PROTEUS VULGARIS; RIPENING BACTERIA; VOLATILE AROMA COMPOUNDS;

AMINATION; AMINES; AMINO ACIDS; DEGRADATION; GROWTH (MATERIALS); ORGANIC ACIDS; PIGMENTS; SULFUR; VOLATILE ORGANIC COMPOUNDS;

BACTERIOLOGY;

BACTERIUM; ENZYME ACTIVITY; MODELING; RIPENING;

ACTINOMYCETALES; AMMONIA; CHEESE; FERMENTATION; FOOD MICROBIOLOGY; MODELS, BIOLOGICAL; PROTEUS; PSYCHROBACTER; VOLATILIZATION;

DEBARYOMYCES HANSENII; MICROBACTERIUM FOLIORUM; NEGIBACTERIA; PROTEUS VULGARIS; PSYCHROBACTER SP.;

EID: 58549100891     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-008-1805-7     Document Type: Article

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