Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses

Food Microbiology

Volumn 35, Issue 2, 2013, Pages 116-120

  Sgarbi, Elisa ^a   Lazzi, Camilla ^a   Iacopino, Luca ^a   Bottesini, Chiara ^a   Lambertini, Francesca ^a   Sforza, Stefano ^a   Gatti, Monica ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Glutamyl amino acids; Cheese flavours; Lactobacillus helveticus; Lactobacillus rhamnosus; Lactoyl amino acids

Indexed keywords

AMINO ACID;

ARTICLE; CHEESE; CHEMISTRY; FERMENTATION; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; METABOLISM; MICROBIOLOGY; PROTEIN DEGRADATION;

AMINO ACIDS; CHEESE; FERMENTATION; LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; PROTEOLYSIS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS HELVETICUS; LACTOBACILLUS RHAMNOSUS;

EID: 84877629491     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.02.013     Document Type: Article

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