Growth rate influences flavour formation in Lactococcus cremoris independently of metabolic protein levels

Puntos clave

• Flavour formation is significantly influenced by growth rate, independent of metabolic protein levels.
• Enzymatic activity remains stable while flavour compounds develop according to growth conditions.
• Assessment of different growth rates was conducted using Lactococcus cremoris in controlled environments.
• Understanding these mechanisms may enhance flavour production in dairy and fermentation industries.