Causality Verification for the Correlation between the Presence of Nonstarter Bacteria and Flavor Characteristics in Soft-Type Ripened Cheeses.
bacteria
cheese
fermented food
flavor
multiomics
proteobacteria
ripening
Journal
Microbiology spectrum
ISSN: 2165-0497
Titre abrégé: Microbiol Spectr
Pays: United States
ID NLM: 101634614
Informations de publication
Date de publication:
21 12 2022
21 12 2022
Historique:
pubmed:
11
11
2022
medline:
28
12
2022
entrez:
10
11
2022
Statut:
ppublish
Résumé
Flavor characteristics of ripened cheese are established by various bacteria, such as lactic acid bacteria,
Identifiants
pubmed: 36354338
doi: 10.1128/spectrum.02894-22
pmc: PMC9769828
doi:
Substances chimiques
RNA, Ribosomal, 16S
0
Ketones
0
Sulfur Compounds
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
e0289422Références
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