Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC-Reference-Cited by-同舟云学术

Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC

Published:2019-08-22 Issue:3 Volume:69 Page:267-278
ISSN:1230-0322
Container-title:Polish Journal of Food and Nutrition Sciences
language:
Short-container-title:Pol. J. Food Nutr. Sci.

Author:

Nalepa Beata^ORCID,Olszewska Magdalena^ORCID,Markiewicz Lidia^ORCID,Aljewicz Marek^ORCID

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Subject

Nutrition and Dietetics,Food Science

Link

http://www.journalssystem.com/pjfns/pdf-109899-41787?filename=Nalepa.pdf

Reference49 articles.

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3. 3. AOAC International 2005. Method 926.08. Official Methods of Analysis. 18th ed. AOAC International, Gaithersburg, MD, USA: AOAC International; 2005.

4. 4. Ayad, E.H.E., Verheul, A., De Jong, C., Wouters, J.T.M., Smit, G. (1999). Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin. International Dairy Journal, 9, 725-735. https://doi.org/10.1016/S0958-6946(99)00140-5

5. 5. Caridi, A., Micari, P., Caparra, P., Cufari, A., Sarullo, V. (2003). Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes' cheese Pecorino del Poro. International Dairy Journal, 13, 191−200. https://doi.org/10.1016/S0958-6946(02)00157-7

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