Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification

Author:

Holland R.,Liu S.-Q.,Crow V.L.,Delabre M.-L.,Lubbers M.,Bennett M.,Norris G.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference42 articles.

1. Bennett, M. (2003). The ester hydrolytic and synthetic activities of X-prolyl dipeptidyl peptidases from Streptococcus thermophilus. MSc Thesis, Massey University, Palmerston North, New Zealand.

2. Recent advances in cheese microbiology;Beresford;International Dairy Journal,2001

3. Identification of compounds responsible for fruity flavour defect of experimental Cheddar cheeses;Bills;Journal of Dairy Science,1965

4. Microbial carboxyl esterases: classification, properties and application in biocatalysis;Bornscheuer;FEMS Microbiology Review,2002

5. Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and meat lipids;Brennand;Journal of Sensory Studies,1989

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