publication . Article . 2003

Production of volatile aroma compounds by kefir starter cultures

E. Simova; Zhelyasko I. Simov; Ginka I. Frengova; Dora Beshkova; Zh. P. Dimitrov;
Restricted
  • Published: 01 May 2003 Journal: International Dairy Journal, volume 13, pages 529-535 (issn: 0958-6946, Copyright policy)
  • Publisher: Elsevier BV
Abstract
Abstract Production of carbonyl compounds by single-strain cultures, kefir starter (Lactobacillus delbrueckii subsp. bulgaricus HP1+Lb. helveticus MP12+Lactococcus lactis subsp. lactis C15+Streptococcus thermophilus T15+Saccharomyces cerevisiae A13) and kefir grains during fermentation and storage of kefir was studied. The content of carbonyl compounds produced by kefir starter was greater than that produced by kefir grains. The maximum acetaldehyde concentration (18.3 μg g−1) in kefir with starter culture was mainly due to the metabolic activity of Lb. delbrueckii subsp. bulgaricus HP1 isolated from kefir grains. The highest diacetyl production activity was rec...
Subjects
Medical Subject Headings: food and beveragesbacteria
free text keywords: Food Science, Applied Microbiology and Biotechnology, Lactococcus lactis, biology.organism_classification, biology, Streptococcus thermophilus, Fermentation, Lactobacillus, Biochemistry, Fermentation starter, Starter, Kefir, Chemistry, Diacetyl, chemistry.chemical_compound
Related Organizations
Any information missing or wrong?Report an Issue