Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures
Author:
Funder
Arla Foods
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Link
http://link.springer.com/content/pdf/10.1186/s12934-018-0950-7.pdf
Reference23 articles.
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2. Smid EJ, Kleerebezem M. Production of aroma compounds in lactic fermentations. Annu Rev Food Sci Technol. 2014;5:313–26.
3. McSweeney PLH. Biochemistry of cheese ripening. Int J Dairy Technol. 2004;57:127–44.
4. Azarnia S, Robert N, Lee B. Biotechnological methods to accelerate Cheddar cheese ripening. Crit Rev Biotechnol. 2006;26:121–43.
5. van de Bunt B, Bron PA, Sijtsma L, de Vos WM, Hugenholtz J. Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations. Microb Cell Fact. 2014;13:176.
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