Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems

Journal of Dairy Science

Volumn 100, Issue 9, 2017, Pages 6918-6929

  Stefanovic, Ewelina ^a,b   Thierry, Anne ^c   Maillard, Marie Bernadette ^c   Bertuzzi, Andrea ^a,b   Rea, Mary C ^a   Fitzgerald, Gerald ^b   McAuliffe, Olivia ^a   Kilcawley, Kieran N ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c AGROCAMPUS OUEST   (France)

Author keywords

biodiversity; flavor; Lactobacillus; model system

Indexed keywords

FLAVORING AGENT;

ANIMAL; CHEESE; CLASSIFICATION; DAIRYING; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOBACILLUS CASEI; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; PROCEDURES; TASTE;

ANIMALS; CHEESE; DAIRYING; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTOBACILLUS; LACTOBACILLUS CASEI; TASTE;

EID: 85023763246     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-12408     Document Type: Article

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