A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

Food Microbiology

Volumn 46, Issue , 2015, Pages 145-153

  Pogačić, Tomislav ^a   Maillard, Marie Bernadette ^a   Leclerc, Aurélie ^b   Hervé, Christophe ^b   Chuat, Victoria ^a   Yee, Alyson L ^a   Valence, Florence ^a   Thierry, Anne ^a  

^a UMR1253   (France)

^b Laboratoires Standa   (France)

Author keywords

Aroma compounds; Bacteria; Cheese; Screening; Volatile metabolite profiling; Volatilome

Indexed keywords

FLAVORING AGENT;

ANALYSIS; BACTERIUM; CHEESE; CHEMISTRY; CLASSIFICATION; EVALUATION STUDY; GENETICS; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; PROCEDURES;

BACTERIA; CHEESE; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY;

EID: 84906505468     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.07.018     Document Type: Article

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