A genomic search approach to identify esterases in Propionibacterium freudenreichii involved in the formation of flavour in Emmental cheese

BACKGROUND: Lipolysis is an important process of cheese ripening that contributes to the formation of flavour. Propionibacterium freudenreichii is the main agent of lipolysis in Emmental cheese; however, the enzymes involved produced by this species have not yet been identified. Lipolysis is perform...

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Detalles Bibliográficos
Autores principales: Dherbécourt, Julien, Falentin, Hélène, Canaan, Stéphane, Thierry, Anne
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2008
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2442053/
https://www.ncbi.nlm.nih.gov/pubmed/18498642
http://dx.doi.org/10.1186/1475-2859-7-16

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2442053/
https://www.ncbi.nlm.nih.gov/pubmed/18498642
http://dx.doi.org/10.1186/1475-2859-7-16

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