Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese

Journal of Applied Microbiology

Volumn 107, Issue 4, 2009, Pages 1404-1413

  Deetae, P ^a   Mounier, J ^a,b   Bonnarme, P ^a   Spinnler, H E ^a   Irlinger, F ^a   Helinck, S ^a  

^a AGROPARISTECH   (France)

^b UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

Author keywords

Aroma compounds; Interactions; Microbial community; Proteus vulgaris; Smear cheese

Indexed keywords

BACTERIA; HAFNIUM OXIDES; ODORS;

AROMA COMPOUNDS; CHEESE RIPENING; INTERACTION; MICROBIAL COMMUNITIES; MODEL CHEESE; MULTI-SPECIES; PROTEUS VULGARIS; SMEAR CHEESE; VOLATILE AROMA COMPOUNDS; VULGARIS;

ECOSYSTEMS;

ALCOHOL; ALDEHYDE; FLAVORING AGENT; VOLATILE AGENT;

ALCOHOL; BACTERIUM; COLONIZATION; DOMINANCE; FOOD PROCESSING; GROWTH RATE; INOCULATION; MICROBIAL COMMUNITY; RIPENING;

ARTHROBACTER; ARTHROBACTER ARILAITENSIS; ARTICLE; BACTERIAL COLONIZATION; BACTERIAL GROWTH; BACTERIUM ISOLATE; BREVIBACTERIUM; BREVIBACTERIUM AURANTIACUM; CHEESE RIPENING; COLONY FORMING UNIT; CONTROLLED STUDY; HAFNIA ALVEI; MICROBIAL COMMUNITY; NONHUMAN; ORGANOLEPTIC PROPERTY; PH; PROTEUS VULGARIS; YEAST;

ARTHROBACTER ARILAITENSIS; BACTERIA (MICROORGANISMS); BREVIBACTERIUM AURANTIACUM; HAFNIA ALVEI; NEGIBACTERIA; PROTEUS VULGARIS;

EID: 70349144400     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04315.x     Document Type: Article

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