Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway-Reference-Cited by-同舟云学术

Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway

Published:2001-01 Issue:1 Volume:90 Page:59-67
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:

Author:

Ayad E.H.E.,Verheul A.,Engels W.J.M.,Wouters J.T.M.,Smit G.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2001.01219.x/fullpdf

Reference39 articles.

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2. Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin;Ayad;International Dairy Journal,1999

3. Application of wild starter cultures for flavour development in pilot plant cheese making;Ayad;International Dairy Journal,2000

4. Study of the volatile fraction of parmesan cheese;Barbieri;Journal of Agricultural and Food Chemistry,1994

5. Autolytic properties of some lactic acid bacteria used in cheese production. Part II: Experiments with fluid substrates and cheese;Bie;Milchwissenschaft,1975

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