Yeast strains as potential aroma enhancers in dry fermented sausages

International Journal of Food Microbiology

Volumn 212, Issue , 2015, Pages 16-24

  Flores, Mónica ^a   Corral, Sara ^a   Cano García, Liliana ^a   Salvador, Ana ^a   Belloch, Carmela ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Aroma; D. hansenii; Fermented sausage; Flavour; Volatile; Yeasts

Indexed keywords

ACID; ALDEHYDE DERIVATIVE; AMINO ACID; CARBOHYDRATE; ESTER DERIVATIVE; FLAVORING AGENT; LACTIC ACID; SULFUR; VOLATILE AGENT; CULTURE MEDIUM; ESTER;

AROMA; ARTICLE; CARBOHYDRATE METABOLISM; CATABOLISM; CONSUMER; CULTURE MEDIUM; DEBARYOMYCES HANSENII; FERMENTATION; FLAVOR; FOOD COLOR; FOOD QUALITY; FUNGAL STRAIN; FUNGUS ISOLATION; HUMAN; LACTIC ACID BACTERIUM; LIPOLYSIS; MEAT; MEAT INDUSTRY; MICROFLORA; MORPHOLOGICAL TRAIT; NONHUMAN; PROTEIN DEGRADATION; SURVIVAL RATE; YEAST; ANALYSIS; ANIMAL; BIODIVERSITY; BIOREACTOR; CHEMISTRY; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; ODOR; PHYSIOLOGY; PIG; STANDARDS;

BACTERIA (MICROORGANISMS);

ANIMALS; BIODIVERSITY; BIOREACTORS; CULTURE MEDIA; ESTERS; FERMENTATION; FOOD MICROBIOLOGY; MEAT PRODUCTS; SMELL; SWINE; YEASTS;

EID: 84940446858     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.02.028     Document Type: Article

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