The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk

International Journal of Food Microbiology

Volumn 265, Issue , 2018, Pages 30-39

  Lo, Raquel ^a   Ho, Van Thi Thuy ^a   Bansal, Nidhi ^a   Turner, Mark S ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Acetoin; Acetolactate synthase; Buttery flavour; Cheese; Diacetyl; Lactobacillus rhamnosus

Indexed keywords

2,3 BUTANEDIONE; ACETOIN; ACETOLACTATE SYNTHASE; CITRIC ACID; GENOMIC DNA; VOLATILE AGENT; FLAVORING AGENT; PROBIOTIC AGENT; VOLATILE ORGANIC COMPOUND;

ARTICLE; BACTERIAL COUNT; BACTERIAL GENETICS; BACTERIAL STRAIN; BUTTER; CHEESE; CHEESEMAKING; COLONY FORMING UNIT; CONTROLLED STUDY; CRYSTAL STRUCTURE; ENZYME ACTIVITY; FLAVOR; FRAMESHIFT MUTATION; GENETIC MANIPULATION; GENOME ANALYSIS; GLYCOLYSIS; INOCULATION; LACTOBACILLUS RHAMNOSUS; METABOLISM; MILK; NONHUMAN; NUCLEOTIDE SEQUENCE; WHOLE GENOME SEQUENCING; ANIMAL; BACTERIAL GENOME; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; MICROBIOLOGY; TASTE;

ACETOIN; ACETOLACTATE SYNTHASE; ANIMALS; CHEESE; CITRIC ACID; DIACETYL; FERMENTATION; FLAVORING AGENTS; FOOD MICROBIOLOGY; GENOME, BACTERIAL; LACTOBACILLUS RHAMNOSUS; MILK; PROBIOTICS; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 85032817157     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.10.029     Document Type: Article

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