Lactic acid bacteria decarboxylation reactions in cheese

International Dairy Journal

Volumn 62, Issue , 2016, Pages 53-62

  Zuljan, Federico Alberto ^a   Mortera, Pablo ^a   Alarcón, Sergio Hugo ^a,b   Blancato, Víctor Sebastián ^a   Espariz, Martín ^a   Magni, Christian ^a  

^a UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

^b Universidad Nacional de Rosario   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

AMINES; BACTERIA; CARBON; CARBON DIOXIDE; CARBOXYLATION; CHEMICAL CONTAMINATION; GENES; ORGANIC ACIDS; PHYSIOLOGY; STARTERS;

ACIDIC ENVIRONMENT; AMINO ACID METABOLISM; DECARBOXYLATION REACTIONS; FLAVOUR DEVELOPMENT; LACTIC ACID BACTERIA; OXIDATION REDUCTION; PHYSIOLOGICAL ROLES; SELECTIVE PRESSURE;

LACTIC ACID;

EID: 84982976041     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.07.007     Document Type: Review

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