Amino acid catabolism and generation of volatiles by lactic acid bacteria

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Tavaria, F. K.; Dahl, S.; Carballo, F. J.; Malcata, F. X.;
(2002)
  • Publisher: American Dairy Science Association
  • Subject: Flavor | Starter Cultures | Catabolism | Cheese
    mesheuropmc: food and beverages
Twelve isolates of lactic acid bacteria, belonging to the Lactobacillus, Lactococcus, Leuconostoc, and Enterococcus genera, were previously isolated from 180- d-old Serra da Estrela cheese, a traditional Portuguese cheese manufactured from raw milk and coagu... View more
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