Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening-Reference-Cited by-同舟云学术

Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

Published:2018 Issue:2 Volume:24 Page:299-309
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Saiki Risa¹²,Hagi Tatsuro¹,Narita Takumi¹,Kobayashi Miho¹,Sasaki Keisuke¹,Asahina Yui¹²,Tajima Atsushi²,Nomura Masaru¹

Affiliation:

1. Institute of Livestock and Grassland Science, NARO

2. Graduate School of Life and Environmental Sciences, University of Tsukuba

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/24/2/24_299/_pdf

Reference33 articles.

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3. Chikuni, K., Oe, M., Sasaki, K., Shibata, M., Nakajima, I., Ojima, K., and Muroya, S. (2010). Effects of muscle type on beef taste-traits assessed by an electric sensing system. Anim. Sci. J., 81, 600-605.

4. Ciprovica, I. and Mikelsone, A. (2011). The influence of ripening temperature on diversity of non-starter lactic acid bacteria in semi-hard cheeses. Rom. Biotechnol. Lett., 16, 155-162.

5. Crow, V. L., Coolbear, T., Gopal, P. K., Martley, F. G., McKay, L. L., and Riepe, H. (1995). The role of autolysis of lactic acid bacteria in the ripening of cheese. Int. Dairy J., 5, 855-875.

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