Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

International Journal of Food Microbiology

Volumn 177, Issue , 2014, Pages 29-36

  Settachaimongkon, Sarn ^a,b   Nout, M J Robert ^a   Antunes Fernandes, Elsa C ^a   Hettinga, Kasper A ^a   Vervoort, Jacques M ^a   van Hooijdonk, Toon C M ^a   Zwietering, Marcel H ^a   Smid, Eddy J ^a   Van Valenberg, Hein J F ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Dairy; Fermented milk; Flavor; Metabolomics; Protease; Starter culture

Indexed keywords

YOGHURT;

ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BIOCHEMICAL COMPOSITION; COCULTURE; LACTOBACILLUS DELBRUECKII; MASS FRAGMENTOGRAPHY; METABOLITE; METABOLOMICS; MICROBIAL GROWTH; MILK; NONHUMAN; PROTEIN DEGRADATION; PROTON NUCLEAR MAGNETIC RESONANCE; SOLID PHASE MICROEXTRACTION; SPECIES DIFFERENCE; STREPTOCOCCUS THERMOPHILUS;

DAIRY; FERMENTED MILK; FLAVOR; METABOLOMICS; PROTEASE; STARTER CULTURE;

ANIMALS; FERMENTATION; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS DELBRUECKII; MAGNETIC RESONANCE SPECTROSCOPY; METABOLOMICS; MILK; MULTIVARIATE ANALYSIS; STREPTOCOCCUS THERMOPHILUS; VOLATILE ORGANIC COMPOUNDS; YOGURT;

EID: 84896880934     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.02.008     Document Type: Article

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