A preliminary study on the effect of Lactobacillus casei expressing cystathionine lyase1/cystathionine lyase2 on Cheddar cheese and the formation of sulphur-containing compounds-Reference-Cited by-同舟云学术

A preliminary study on the effect of Lactobacillus casei expressing cystathionine lyase1/cystathionine lyase2 on Cheddar cheese and the formation of sulphur-containing compounds

Published:2013-12 Issue:2 Volume:33 Page:97-103
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Bogicevic Biljana,Fuchsmann Pascal,Breme Katharina,Portmann Reto,Guggenbühl Barbara,Irmler Stefan

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference32 articles.

1. Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination;Amarita;Journal of Applied Microbiology,2001

2. Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine g-lyase and use as adjunct starter in cheesemaking;de Angelis;Journal of Dairy Research,2002

3. Flavour formation by amino acid catabolism;Ardö;Biotechnology Advances,2006

4. Screening for antimicrobial resistance genes and virulence factors via genome sequencing;Bennedsen;Applied and Environmental Microbiology,2011

5. The microbiology of cheese ripening;Beresford,2004

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of Odor-Active Volatiles in Hawthorn Puree Using Thermal Desorption System Coupled to Gas Chromatography–Mass Spectrometry–Olfactometry and GC-Flame Photometric Detector;Journal of Agricultural and Food Chemistry;2018-11-02

2. Conversion of Methionine to Cysteine in Lactobacillus paracasei Depends on the Highly Mobile cysK-ctl-cysE Gene Cluster;Frontiers in Microbiology;2018-10-17

3. Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography–Olfactometry and Odor Activity Value;Journal of Agricultural and Food Chemistry;2018-05-23

4. Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures;Frontiers in Microbiology;2018-04-04

5. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD);Food Chemistry;2018-04