Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis
Author:
Affiliation:
1. DSM Alexander Fleminglaan 1 Delft 2613 AXThe Netherlands
2. Wageningen University & Research Food Microbiology P.O. Box 17 6700 AA Wageningen The Netherlands
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12839
Reference41 articles.
1. Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control
2. Gene Cloning, Sequencing, and Inactivation of the Branched-Chain Aminotransferase of Lactococcus lactis LM0230
3. Characterization of Nutty Flavor in Cheddar Cheese
4. Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin
5. Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway
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