Volatile sulphur compounds-forming abilities of lactic acid bacteria: C-S lyase activities

International Journal of Food Microbiology

Volumn 148, Issue 2, 2011, Pages 121-127

  Bustos, Irene ^a   Martínez Bartolomé, Miguel A ^b   Achemchem, Fouad ^c   Peláez, Carmen ^a   Requena, Teresa ^a   Martínez Cuesta, M Carmen ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c IBN ZOHR UNIVERSITY   (Morocco)

Author keywords

Cheese aroma; Lactic acid bacteria; Methionine; Volatile sulphur compounds

Indexed keywords

AGAR; CYSTATHIONINE BETA LYASE; CYSTATHIONINE GAMMA LYASE; CYSTEINE; METHIONINE; SULFUR; THIOL;

ARTICLE; AUXOTROPHY; BACTERIAL STRAIN; CHEESE; ECOLOGY; ENZYME ACTIVITY; LACTIC ACID BACTERIUM; NONHUMAN; SPECTROPHOTOMETRY; STREPTOCOCCUS THERMOPHILUS;

CHEESE; CYSTEINE; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTIC ACID; LACTOBACILLACEAE; LYASES; METHIONINE; STREPTOCOCCUS THERMOPHILUS; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

STREPTOCOCCUS THERMOPHILUS;

EID: 79959510767     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.05.011     Document Type: Article

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