Comparison of Volatile Compounds Produced in Model Cheese Medium Deacidified by Debaryomyces hansenii or Kluyveromyces marxianus

Author:

Leclercq-Perlat M.-N.,Corrieu G.,Spinnler H.-E.

Funder

French Research Ministry

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference34 articles.

1. Production of volatile compounds by cheese-ripening yeasts: Requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis;Arfi;Appl. Microbiol. Biotechnol.,2002

2. Production of sulfur flavors by ten strains of Geotrichum candidum;Berger;Appl. Environ. Microbiol.,1999

3. Isolation and partial characterization of an esterase (EC 3.1.1.1) from a Debaryomyces hansenii strain;Besancon;Netherlands Milk Dairy J.,1995

4. Influence of selected factors on browning of Camembert cheese;Carreira;J. Dairy Res.,2002

5. Food microorganisms and aromatic ester synthesis;Cristiani;Sci. Aliments,2001

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