Lactic acid bacteria: starters for flavour

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Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products.

Flavour development in dairy fermentations, most notably cheeses, results from a series of (bio)chemical processes in which the starter cultures provide the enzymes. Particularly the enzymatic degradation of proteins (caseins) leads to the formation of key-flavour components, which contribute to the sensory perception of dairy products. More specifically, caseins are degraded into peptides and ...

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Isolation, identification and characterization of indigenous lactic acid bacteria for flavour improvement

The presence of lactic acid bacteria (LAB) in fermented foods improves the health safety of food. Flavour development in dairy fermentations rises from a series of biochemical processes, and to restore the unique characteristics of traditional dairy varieties is to evaluate new wild LAB strains being isolated from good quality raw-milk. In order to study LAB biodiversity and to evaluate their p...

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Antimicrobial Effect of Lactic Acid Bacteria against Common Pathogenic Bacteria

Abstract       Background and Objective: Probiotics are living microorganisms that have beneficial effects on the health of digestive system. The aim of this study was to evaluate the antimicrobial ability of acidic and neutral supernatants (culture supernatant) of lactic acid bacteria against common bacterial pathogens.        Meth...

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Lactic Acid Bacteria

Lactic acid bacteria comprise an ecologically diverse group of microorganisms united by formation of lactic acid as the primary metabolite of sugar metabolism (Davis et al., 1985b; 1988; Lonvaud-Funel, 1999; Carr et al., 2002; Liu, 2002). These bacteria utilize sugars by either homoor heterofermentative pathways (Section 2.4.1) as well as l-malic acid, a major acid present in grape must (Sectio...

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ژورنال

عنوان ژورنال: FEMS Microbiology Letters

سال: 1987

ISSN: 0378-1097,1574-6968

DOI: 10.1111/j.1574-6968.1987.tb02469.x