Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese

Journal of Dairy Science

Volumn 100, Issue 6, 2017, Pages 4322-4334

  O'Brien, Elaine ^a,b   Mills, Susan ^b,c   Dobson, Alleson ^a,b   Serrano, L Mariela ^b   Hannon, John ^a   Ryan, Siobhan P ^a   Kilcawley, Kieran N ^a   Brandsma, Johannes B ^b   Meijer, Wilco C ^b   Hill, Colin ^c,d   Ross, R Paul ^c,e  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b CSK FOOD ENRICHMENT   (Netherlands)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d Schools of Microbiology and Medicine   (Ireland)

^e UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

adjunct; Gouda cheese; Lactobacillus nodensis; volatile sulfur compounds

Indexed keywords

FRAGRANCE; HYDROGEN SULFIDE; METHANETHIOL; SULFUR; THIOL DERIVATIVE;

ANIMAL; BOVINE; CHEESE; DAIRYING; FOOD CONTROL; LACTOBACILLUS; METABOLISM; NETHERLANDS; ODOR; PHYSIOLOGY; PROCEDURES; TASTE;

ANIMALS; CATTLE; CHEESE; DAIRYING; FOOD MICROBIOLOGY; HYDROGEN SULFIDE; LACTOBACILLUS; NETHERLANDS; ODORANTS; SMELL; SULFHYDRYL COMPOUNDS; SULFUR; TASTE;

EID: 85016476852     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-11726     Document Type: Article

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