Lactic acid bacteria decarboxylation reactions in cheese

Author:

Zuljan Federico Alberto,Mortera Pablo,Alarcón Sergio Hugo,Blancato Víctor SebastiánORCID,Espariz Martín,Magni Christian

Funder

Agencia Nacional de Promoción Científica y Tecnológica

CONICET

European Union

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference87 articles.

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2. Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic and cell wall protein analyses;de Angelis;Applied and Environmental Microbiology,2001

3. Bacterial influence on characteristic flavour of cheeses made with mesophilic DL-starter;Ardö;Australian Journal of Dairy Technology,2010

4. Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: Amino acid degradation in relation to volatile compounds and aroma character;Banks;International Dairy Journal,2001

5. Genetic organization of the citCDEF locus and identification of mae and clyR genes from Leuconostoc mesenteroides;Bekal;Journal of Bacteriology,1999

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