Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses

Journal of Dairy Science

Volumn 93, Issue 11, 2010, Pages 5020-5031

  Milesi, M M ^a   Wolf, I V ^a   Bergamini, C V ^a   Hynes, E R ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Flavor compound; Nonstarter lactobacilli; Soft cheese

Indexed keywords

2,3 BUTANEDIONE; AMINO ACID; ASPARTIC ACID;

ARTICLE; CHEESE; FOOD CONTROL; FOOD HANDLING; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; TASTE;

AMINO ACIDS; ASPARTIC ACID; CHEESE; DIACETYL; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; TASTE;

LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; STREPTOCOCCUS THERMOPHILUS;

EID: 78649383750     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-3043     Document Type: Article

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