Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation

Food Research International

Volumn 91, Issue , 2017, Pages 72-79

  Andrade, Rafaela Pereira ^a   Melo, Carolina Naves ^a   Genisheva, Zlatina ^b   Schwan, Rosane Freitas ^a   Duarte, Whasley Ferreira ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

Aromatic compounds; Cheese yeasts; Ethanol; Lactose fermentation; MALDI TOF

Indexed keywords

AROMATIC COMPOUNDS; AROMATIZATION; ETHANOL; FATTY ACIDS; FLAVOR COMPOUNDS; SUGARS; VOLATILE ORGANIC COMPOUNDS; YEAST;

KLUYVEROMYCES LACTIS; MALDI-TOF; PRODUCTION PROCESS; SYNTHETIC MEDIUM; TORULASPORA DELBRUECKII; VOLATILE AROMATIC COMPOUNDS; VOLATILE COMPOUNDS; WHEY FERMENTATION;

FERMENTATION;

DECANOIC ACID DERIVATIVE; ETHYL DECANOATE; FRAGRANCE; ISOPENTYL ALCOHOL; LACTOSE; OCTANOIC ACID; OCTANOIC ACID DERIVATIVE; PENTANOL; VOLATILE ORGANIC COMPOUND;

BRAZIL; CHEESE; CLASSIFICATION; FERMENTATION; FOOD CONTROL; FOOD HANDLING; ISOLATION AND PURIFICATION; KLUYVEROMYCES; MATRIX-ASSISTED LASER DESORPTION-IONIZATION MASS SPECTROMETRY; METABOLISM; MICROBIOLOGY; PROCEDURES; TASTE; TORULASPORA; WHEY; YEAST;

BRAZIL; CAPRYLATES; CHEESE; DECANOATES; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; KLUYVEROMYCES; LACTOSE; ODORANTS; PENTANOLS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; TASTE; TORULASPORA; VOLATILE ORGANIC COMPOUNDS; WHEY; YEASTS;

EID: 85002412695     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.11.032     Document Type: Article

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