Flavour production in ewe's milk and ewe's milk yoghurt, by single strains and combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus, isolated from traditional Greek yoghurt

dc.contributor.author	Georgala, A	en
dc.contributor.author	Tsakalidou, E	en
dc.contributor.author	Kandarakis, I	en
dc.contributor.author	Kalantzopoulos, G	en
dc.date.accessioned	2014-06-06T06:42:59Z
dc.date.available	2014-06-06T06:42:59Z
dc.date.issued	1995	en
dc.identifier.issn	00237302	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/935
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-21844496049&partnerID=40&md5=3e0fdc2dc63731c81d4dcf343d789723	en
dc.subject	arô	en
dc.subject	ewe's milk	en
dc.subject	flavour	en
dc.subject	lait de brebis	en
dc.subject	Lb bulgaricus	en
dc.subject	me	en
dc.subject	Str thermophilus	en
dc.subject	yaourt	en
dc.subject	yoghurt	en
dc.title	Flavour production in ewe's milk and ewe's milk yoghurt, by single strains and combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus, isolated from traditional Greek yoghurt	en
heal.type	journalArticle	en
heal.publicationDate	1995	en
heal.abstract	The flavour production in ewe's milk by 5 Streptococcus thermophilus and 4 Lactobacillus delbrueckii subsp bulgaricus strains as well as by their 20 combinations in ewe's milk yoghurt was studied. Samples for analysis were taken after 24 h and 5 days of storage at 4°C. The flavour compounds (acetaldehyde, acetone, diacetyl and ethanol) were extracted by ether microsteam distillation and were identified and quantitatively estimated by gas chromatography. The concentrations of flavour compounds varied considerably among the single strains and their combinations. Acetaldehyde was recognized as the major flavour component, while acetone, diacetyl and ethanol were produced in lower concentrations. The Lb bulgaricus strains produced, generally, higher concentrations of acetaldehyde than the Str thermophilus ones. In the 24 h as well as in the 5-days ewe's milk yoghurt, the combination ACA-DC 116/ACA-DC 232 was found to produce the highest acetaldehyde concentration (13.14 mg kg-1). Changes in the concentrations of flavour compounds were also observed between the 24 h and 5-days samples. © 1995 Elsevier/INRA.	en
heal.journalName	Le Lait	en
dc.identifier.issue	3	en
dc.identifier.volume	75	en
dc.identifier.spage	271	en
dc.identifier.epage	283	en