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Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli | Synapse

December 17, 2004Open Access

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Succinatproduktion und Citratkatabolismus durch Cheddar-Käse Nonstarter-Lactobazillen

EDEdward G. DudleyPennsylvania State University JSJ. L. SteeleJames Madison University

Key Points

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Abstract

Die Zugabe von Lact. plantarum-Stämmen zu Milch während der Käseherstellung kann die Ansammlung des Geschmacksverstärkers Succinat erhöhen.

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Cite This Study

Dudley et al. (Fri,) haben diese Frage untersucht.

synapsesocial.com/papers/69d7e39d05ee2ba81dbee735 https://doi.org/https://doi.org/10.1111/j.1365-2672.2004.02440.x

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3Metabolism of Aspartate by <i>Propionibacterium freudenreichii</i> subsp. <i>shermanii</i> : Effect on Lactate Fermentation1986 · 59 citations
4Organic acids produced by lactobacilli, enterococci and yeasts isolated from Picante cheese1999 · 36 citations
5Nonstarter Lactobacilli in Cheddar Cheese: A Review1990 · 256 citations