Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products.
about
A natural odor attraction between lactic acid bacteria and the nematode Caenorhabditis elegansThe Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolismCarnobacterium: positive and negative effects in the environment and in foodsGrowth and location of bacterial colonies within dairy foods using microscopy techniques: a reviewThe complex microbiota of raw milkPhysiological and Transcriptional Responses of Different Industrial Microbes at Near-Zero Specific Growth RatesNew Insights into Various Production Characteristics of Streptococcus thermophilus StrainsCombining chemoinformatics with bioinformatics: in silico prediction of bacterial flavor-forming pathways by a chemical systems biology approach "reverse pathway engineering"Transcriptomes reveal genetic signatures underlying physiological variations imposed by different fermentation conditions in Lactobacillus plantarumUnderstanding the physiology of Lactobacillus plantarum at zero growth.Evolutionary genomics of lactic acid bacteria.The proteolytic system of lactic acid bacteria revisited: a genomic comparisonInsights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches.Development of a potential probiotic fresh cheese using two Lactobacillus salivarius strains isolated from human milkThe arthrobacter arilaitensis Re117 genome sequence reveals its genetic adaptation to the surface of cheese.Impact of next generation sequencing techniques in food microbiology.Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generationBiodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approachesMicrobial succession and the functional potential during the fermentation of Chinese soy sauce brine.Assessment of the diversity of dairy Lactococcus lactis subsp. lactis isolates by an integrated approach combining phenotypic, genomic, and transcriptomic analysesAlicyclobacillus acidocaldarius thermophilic esterase EST2's activity in milk and cheese models.Diversity analysis of dairy and nondairy Lactococcus lactis isolates, using a novel multilocus sequence analysis scheme and (GTG)5-PCR fingerprinting.Genome-scale genotype-phenotype matching of two Lactococcus lactis isolates from plants identifies mechanisms of adaptation to the plant nicheGenotypic and phenotypic analysis of dairy Lactococcus lactis biodiversity in milk: volatile organic compounds as discriminating markers.Multifactorial diversity sustains microbial community stabilityComparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milkChemical characterisation and application of acid whey in fermented milk.Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate.Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk CheesesGenetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification.Impact of 4 Lactobacillus plantarum capsular polysaccharide clusters on surface glycan composition and host cell signaling.Amino acid catabolic pathways of lactic acid bacteria.Biotechnological methods to accelerate cheddar cheese ripening.Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef.Genome analysis of food grade lactic Acid-producing bacteria: from basics to applications.Comparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria.Determination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products.A review on Lactococcus lactis: from food to factory.Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine.
P2860
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P2860
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
2005年论文
@zh
2005年论文
@zh-cn
name
Flavour formation by lactic ac ...... profiling of cheese products.
@ast
Flavour formation by lactic ac ...... profiling of cheese products.
@en
type
label
Flavour formation by lactic ac ...... profiling of cheese products.
@ast
Flavour formation by lactic ac ...... profiling of cheese products.
@en
prefLabel
Flavour formation by lactic ac ...... profiling of cheese products.
@ast
Flavour formation by lactic ac ...... profiling of cheese products.
@en
P2093
P2860
P1476
Flavour formation by lactic ac ...... profiling of cheese products.
@en
P2093
Bart A Smit
Gerrit Smit
Wim J M Engels
P2860
P304
P356
10.1016/J.FMRRE.2005.04.002
P577
2005-08-01T00:00:00Z