Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures

BACKGROUND: Cheese ripening is a complex, time consuming and expensive process, which involves the generation of precursors from carbohydrates, proteins and fats and their subsequent conversion into a wide range of compounds responsible for the flavour and texture of the cheese. This study aims to i...

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Vydáno v:Microb Cell Fact
Hlavní autoři: van Mastrigt, Oscar, Gallegos Tejeda, Diego, Kristensen, Mette N., Abee, Tjakko, Smid, Eddy J.
Médium: Artigo
Jazyk:Inglês
Vydáno: BioMed Central 2018
Témata:
Research
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6030761/
https://ncbi.nlm.nih.gov/pubmed/29973201
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12934-018-0950-7
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