| dc.contributor.author |
Kagkli, D |
en |
| dc.contributor.author |
Tâche, R |
en |
| dc.contributor.author |
Cogan, T |
en |
| dc.contributor.author |
Hill, C |
en |
| dc.contributor.author |
Casaregola, S |
en |
| dc.contributor.author |
Bonnarme, P |
en |
| dc.date.accessioned |
2014-06-06T06:46:54Z |
|
| dc.date.available |
2014-06-06T06:46:54Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1007/s00253-006-0461-z |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3284 |
|
| dc.subject |
kluyveromyces marxianus |
en |
| dc.subject |
saccharomyces cerevisiae |
en |
| dc.title |
Kluyveromyces lactis and Saccharomyces cerevisiae , two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1007/s00253-006-0461-z |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
Cheese flavour is the result of complex biochemical transformations attributed to bacteria and yeasts grown on the curd of smear-ripened cheeses. Volatile sulphur compounds (VSCs) are responsible for the characteristic aromatic notes of several cheeses. In the present study, we have assessed the ability of Kluyveromyces lactis, Kluyveromyces marxianus and Saccharomyces cerevisiae strains, which are frequently isolated from smear-ripened cheeses, |
en |
| heal.journalName |
Applied Microbiology and Biotechnology |
en |
| dc.identifier.doi |
10.1007/s00253-006-0461-z |
en |