Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

Meat Science

Volumn 100, Issue , 2015, Pages 41-51

  Sidira, Marianthi ^a,b   Kandylis, Panagiotis ^a   Kanellaki, Maria ^a   Kourkoutas, Yiannis ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

Immobilized L. casei ATCC 393; Probiotic sausages; SPME GC MS; Volatiles; Wheat

Indexed keywords

CHEMICAL ANALYSIS; MEATS; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

IMMOBILIZED L. CASEI ATCC 393; PROBIOTICS; SPME-GC/MS; VOLATILES; WHEAT;

FLAVOR COMPOUNDS;

LACTOBACILLUS CASEI; TRITICUM AESTIVUM;

ALCOHOL DERIVATIVE; ESTER; FLAVORING AGENT; PROBIOTIC AGENT; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; BACTERIAL COUNT; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HUMAN; LACTOBACILLUS CASEI; MASS FRAGMENTOGRAPHY; MEAT; METABOLISM; PIG; PROCEDURES; TASTE; WHEAT;

ALCOHOLS; ANIMALS; COLONY COUNT, MICROBIAL; ESTERS; FERMENTATION; FLAVORING AGENTS; FOOD HANDLING; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; LACTOBACILLUS CASEI; MEAT PRODUCTS; PROBIOTICS; SWINE; TASTE; TRITICUM; VOLATILE ORGANIC COMPOUNDS;

EID: 84907967525     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.09.011     Document Type: Article

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