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Ability of Thermophilic Lactic Acid Bacteria To Produce Aroma Compounds from Amino Acids
Although a large number of key odorants of Swiss-type cheese result from amino acid catabolism, the amino acid catabolic pathways in the bacteria present in these cheeses are not well known. In this study, we compared the in vitro abilities of Lactobacillus delbrueckii subsp. lactis, Lactobacillus h...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology
2004
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC444772/ https://ncbi.nlm.nih.gov/pubmed/15240255 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.70.7.3855-3861.2004 |
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