Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations

BACKGROUND: Lactococcus lactis is a lactic acid bacterium that has been used for centuries in the production of a variety of cheeses, as these bacteria rapidly acidify milk and greatly contribute to the flavour of the fermentation end-products. After a short growth phase during cheese ripening L. la...

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Detalles Bibliográficos
Autores principales: van de Bunt, Bert, Bron, Peter A, Sijtsma, Lolke, de Vos, Willem M, Hugenholtz, Jeroen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4266196/
https://www.ncbi.nlm.nih.gov/pubmed/25492249
http://dx.doi.org/10.1186/s12934-014-0176-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4266196/
https://www.ncbi.nlm.nih.gov/pubmed/25492249
http://dx.doi.org/10.1186/s12934-014-0176-2

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