Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract-Reference-Cited by-同舟云学术

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Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract

Published:2016-05-12 Issue:5 Volume:96 Page:603-621
ISSN:1958-5586
Container-title:Dairy Science & Technology
language:en
Short-container-title:Dairy Sci. & Technol.

Author:

Peralta Guillermo Hugo,Wolf I. V.,Perotti M. C.,Bergamini C. V.,Hynes E. R.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13594-016-0291-4.pdf

Reference36 articles.

1. Amárita F, Requena T, Taborda G, Amigo L, Peláez C (2001) Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination. J Appl Microbiol 90:971–978

2. Ayad EH, Verheul A, Engels WJ, Wouters JT, Smit G (2001) Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway. J Appl Microbiol 90:59–67

3. Banks JM, Yvon M, Gripon JC, Fuente MADL, Brechany EY, Williams AG, Muir DD (2001) Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character. Int Dairy J 11:235–243

4. Bergamini CV, Wolf IV, Perotti MC, Zalazar CA (2010) Characterisation of biochemical changes during ripening in Argentinean sheep cheeses. Small Ruminant Res 94:79–89

5. Bintsis T, Robinson RK (2004) A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese. Food Chem 88:435–441

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