A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

Microorganisms play an important role in the development of cheese flavor. The aim of this study was to develop an approach to facilitate screening of various cheese-related bacteria for their ability to produce aroma compounds. We combined i) curd-based slurry medium incubated under conditions mimi...

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Veröffentlicht in:	Food microbiology 2015-04, Vol.46, p.145-153
Hauptverfasser:	Pogačić, Tomislav, Maillard, Marie-Bernadette, Leclerc, Aurélie, Hervé, Christophe, Chuat, Victoria, Yee, Alyson L., Valence, Florence, Thierry, Anne
Format:	Artikel
Sprache:	eng
Schlagworte:	Actinobacteria Aroma compounds Bacteria Bacteria - chemistry Bacteria - classification Bacteria - genetics Bacteria - metabolism Brachybacterium Brevibacterium Cheese Cheese - analysis Cheese - microbiology Flavoring Agents - chemistry Flavoring Agents - metabolism Food and Nutrition Food engineering Gas Chromatography-Mass Spectrometry - methods Hafnia alvei Lactobacillus fermentum Lactobacillus helveticus Lactobacillus paracasei Lactobacillus sakei Leuconostoc lactis Life Sciences Microbacterium Microbiology and Parasitology Propionibacterium freudenreichii Screening Volatile metabolite profiling Volatilome
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