164 related articles for article (PubMed ID: 22950022)
1. Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model.
Gori K; Sørensen LM; Petersen MA; Jespersen L; Arneborg N
Microbiologyopen; 2012 Jun; 1(2):161-8. PubMed ID: 22950022
[TBL] [Abstract][Full Text] [Related]
2.
Huang C; Zhang L; Johansen PG; Petersen MA; Arneborg N; Jespersen L
Front Microbiol; 2021; 12():662785. PubMed ID: 34211441
[TBL] [Abstract][Full Text] [Related]
3. Characterization of nutty flavor in cheddar cheese.
Avsar YK; Karagul-Yuceer Y; Drake MA; Singh TK; Yoon Y; Cadwallader KR
J Dairy Sci; 2004 Jul; 87(7):1999-2010. PubMed ID: 15328211
[TBL] [Abstract][Full Text] [Related]
4. Formation of 3-Methylbutanal and 3-Methylbutan-1-ol Recognized as Malty during Fermentation in Swiss Raclette-Type Cheese, Reconstituted Milk, and de Man, Rogosa, and Sharpe Broth.
Meng HY; Piccand M; Fuchsmann P; Dubois S; Baumeyer A; Tena Stern M; von Ah U
J Agric Food Chem; 2021 Jan; 69(2):717-729. PubMed ID: 33406836
[TBL] [Abstract][Full Text] [Related]
5. Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products.
Flores M; Moncunill D; Montero R; López-Díez JJ; Belloch C
J Agric Food Chem; 2017 May; 65(19):3900-3909. PubMed ID: 28447463
[TBL] [Abstract][Full Text] [Related]
6. Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture.
Whetstine ME; Drake MA; Broadbent JR; McMahon D
J Dairy Sci; 2006 Sep; 89(9):3277-84. PubMed ID: 16899660
[TBL] [Abstract][Full Text] [Related]
7. Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food.
Jeong DM; Yoo SJ; Jeon MS; Chun BH; Han DM; Jeon CO; Eyun SI; Seo YJ; Kang HA
Food Microbiol; 2022 Aug; 105():104011. PubMed ID: 35473972
[TBL] [Abstract][Full Text] [Related]
8. Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast species.
Gori K; Mortensen HD; Arneborg N; Jespersen L
J Dairy Sci; 2007 Nov; 90(11):5032-41. PubMed ID: 17954742
[TBL] [Abstract][Full Text] [Related]
9. Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus.
Leclercq-Perlat MN; Corrieu G; Spinnler HE
J Dairy Sci; 2004 May; 87(5):1545-50. PubMed ID: 15291004
[TBL] [Abstract][Full Text] [Related]
10. Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference.
Castada HZ; Hanas K; Barringer SA
Foods; 2019 Feb; 8(2):. PubMed ID: 30791411
[TBL] [Abstract][Full Text] [Related]
11. Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese.
Bertuzzi AS; Walsh AM; Sheehan JJ; Cotter PD; Crispie F; McSweeney PLH; Kilcawley KN; Rea MC
mSystems; 2018; 3(1):. PubMed ID: 29404426
[TBL] [Abstract][Full Text] [Related]
12. Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii.
Guneser O; Yuceer YK; Hosoglu MI; Togay SO; Elibol M
Braz J Microbiol; 2022 Sep; 53(3):1533-1547. PubMed ID: 35488980
[TBL] [Abstract][Full Text] [Related]
13. Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds.
Yee AL; Maillard MB; Roland N; Chuat V; Leclerc A; Pogačić T; Valence F; Thierry A
Int J Food Microbiol; 2014 Nov; 191():60-8. PubMed ID: 25233451
[TBL] [Abstract][Full Text] [Related]
14. Genetic diversity of the species Debaryomyces hansenii and the use of chromosome polymorphism for typing of strains isolated from surface-ripened cheeses.
Petersen KM; Jespersen L
J Appl Microbiol; 2004; 97(1):205-13. PubMed ID: 15186457
[TBL] [Abstract][Full Text] [Related]
15. Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9.
Luo J; Jiang C; Zhao L; Zhang M; Wang F; Sun E; Ren F
J Dairy Sci; 2018 Nov; 101(11):9725-9735. PubMed ID: 30197150
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity.
Chen C; Zhou W; Yu H; Yuan J; Tian H
Molecules; 2020 Sep; 25(18):. PubMed ID: 32961821
[TBL] [Abstract][Full Text] [Related]
17. The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón".
Purriños L; Carballo J; Lorenzo JM
Meat Sci; 2013 Feb; 93(2):344-50. PubMed ID: 23102730
[TBL] [Abstract][Full Text] [Related]
18. Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of
Pham NP; Landaud S; Lieben P; Bonnarme P; Monnet C
Front Microbiol; 2019; 10():1901. PubMed ID: 31474970
[TBL] [Abstract][Full Text] [Related]
19. Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems.
Stefanovic E; Thierry A; Maillard MB; Bertuzzi A; Rea MC; Fitzgerald G; McAuliffe O; Kilcawley KN
J Dairy Sci; 2017 Sep; 100(9):6918-6929. PubMed ID: 28711258
[TBL] [Abstract][Full Text] [Related]
20. Characterization of metabolic pathways for biosynthesis of the flavor compound 3-methylbutanal by Lactococcus lactis.
Chen C; Yuan J; Yu H; Wang B; Huang J; Yuan H; Xu Z; Zhao S; Tian H
J Dairy Sci; 2022 Jan; 105(1):97-108. PubMed ID: 34756442
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
