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Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese
- Source :
- Journal of agricultural and food chemistry. 69(30)
- Publication Year :
- 2021
-
Abstract
- The formation of cheese flavor mainly results from the production of volatile compounds by microorganisms. We investigated how fine-tuning cheese-making process parameters changed the cheese volatilome in a semi-hard cheese inoculated with
- Subjects :
- Lactococcus lactis
Cheese
Odorants
Food Microbiology
Subjects
Details
- ISSN :
- 15205118
- Volume :
- 69
- Issue :
- 30
- Database :
- OpenAIRE
- Journal :
- Journal of agricultural and food chemistry
- Accession number :
- edsair.pmid..........612beb06c21ae301e125659af4a469ac