219 related articles for article (PubMed ID: 29526206)
1. Quantitative physiology and aroma formation of a dairy Lactococcus lactis at near-zero growth rates.
van Mastrigt O; Abee T; Lillevang SK; Smid EJ
Food Microbiol; 2018 Aug; 73():216-226. PubMed ID: 29526206
[TBL] [Abstract][Full Text] [Related]
2. Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures.
van Mastrigt O; Gallegos Tejeda D; Kristensen MN; Abee T; Smid EJ
Microb Cell Fact; 2018 Jul; 17(1):104. PubMed ID: 29973201
[TBL] [Abstract][Full Text] [Related]
3. Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides.
van Mastrigt O; Egas RA; Abee T; Smid EJ
Food Microbiol; 2019 Sep; 82():151-159. PubMed ID: 31027769
[TBL] [Abstract][Full Text] [Related]
4. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
Ruggirello M; Giordano M; Bertolino M; Ferrocino I; Cocolin L; Dolci P
Food Microbiol; 2018 Sep; 74():132-142. PubMed ID: 29706329
[TBL] [Abstract][Full Text] [Related]
5. Dynamics in Copy Numbers of Five Plasmids of a Dairy Lactococcus lactis Strain under Dairy-Related Conditions Including Near-Zero Growth Rates.
van Mastrigt O; Lommers MMAN; de Vries YC; Abee T; Smid EJ
Appl Environ Microbiol; 2018 Jun; 84(11):. PubMed ID: 29572209
[TBL] [Abstract][Full Text] [Related]
6. Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk.
Alemayehu D; Hannon JA; McAuliffe O; Ross RP
Int J Food Microbiol; 2014 Feb; 172():57-61. PubMed ID: 24361833
[TBL] [Abstract][Full Text] [Related]
7. Application of a partial cell recycling chemostat for continuous production of aroma compounds at near-zero growth rates.
van Mastrigt O; Egas RA; Lillevang SK; Abee T; Smid EJ
BMC Res Notes; 2019 Mar; 12(1):173. PubMed ID: 30909948
[TBL] [Abstract][Full Text] [Related]
8. Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations.
van de Bunt B; Bron PA; Sijtsma L; de Vos WM; Hugenholtz J
Microb Cell Fact; 2014 Dec; 13():176. PubMed ID: 25492249
[TBL] [Abstract][Full Text] [Related]
9. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products.
Smit G; Smit BA; Engels WJ
FEMS Microbiol Rev; 2005 Aug; 29(3):591-610. PubMed ID: 15935512
[TBL] [Abstract][Full Text] [Related]
10. Key Odorants of Lazur, a Polish Mold-Ripened Cheese.
Majcher MA; Myszka K; Gracka A; Grygier A; Jeleń HH
J Agric Food Chem; 2018 Mar; 66(10):2443-2448. PubMed ID: 28145120
[TBL] [Abstract][Full Text] [Related]
11. Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain.
Fernández de Palencia P; de la Plaza M; Mohedano ML; Martínez-Cuesta MC; Requena T; López P; Peláez C
Int J Food Microbiol; 2004 Jun; 93(3):335-47. PubMed ID: 15163590
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.
Lazzi C; Povolo M; Locci F; Bernini V; Neviani E; Gatti M
Int J Food Microbiol; 2016 Sep; 233():20-28. PubMed ID: 27299670
[TBL] [Abstract][Full Text] [Related]
14. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
Lara-Hidalgo C; Belloch C; Dorantes-Alvarez L; Flores M
J Sci Food Agric; 2020 Oct; 100(13):4940-4949. PubMed ID: 32474932
[TBL] [Abstract][Full Text] [Related]
15. Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains.
Reyes-Díaz R; González-Córdova AF; Del Carmen Estrada-Montoya M; Méndez-Romero JI; Mazorra-Manzano MA; Soto-Valdez H; Vallejo-Cordoba B
J Dairy Sci; 2020 Jan; 103(1):242-253. PubMed ID: 31733845
[TBL] [Abstract][Full Text] [Related]
16. From Waste to Taste-Efficient Production of the Butter Aroma Compound Acetoin from Low-Value Dairy Side Streams Using a Natural (Nonengineered)
Liu JM; Chen L; Dorau R; Lillevang SK; Jensen PR; Solem C
J Agric Food Chem; 2020 May; 68(21):5891-5899. PubMed ID: 32363876
[No Abstract] [Full Text] [Related]
17. Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter.
López-González MJ; Campelo AB; Picon A; Rodríguez A; Martínez B
BMC Microbiol; 2018 Jul; 18(1):76. PubMed ID: 30029618
[TBL] [Abstract][Full Text] [Related]
18. Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese.
Wang Y; Wang Y; Qiu S; Wang B; Zeng H
Food Res Int; 2024 Jul; 188():114483. PubMed ID: 38823869
[TBL] [Abstract][Full Text] [Related]
19. Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese.
Mugampoza D; Gkatzionis K; Linforth RST; Dodd CER
Food Chem; 2019 Jul; 287():222-231. PubMed ID: 30857693
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of aroma generation of Lactococcus lactis with an electronic nose and sensory analysis.
Gutiérrez-Méndez N; Vallejo-Cordoba B; González-Córdova AF; Nevárez-Moorillón GV; Rivera-Chavira B
J Dairy Sci; 2008 Jan; 91(1):49-57. PubMed ID: 18096924
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]