Pregled bibliografske jedinice broj: 729356
An approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds
An approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds // 9th Cheese Symposium, Cork, Ireland (2014-11-12 - 2014-11-13).
Cork, 2014. (predavanje, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 729356 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
An approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds
Autori
Pogačić, T ; Yee, A., Maillard, M-B., Leclerc, A., Herve, C., Chuat, V., Valence, F., Thierry, A.
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
9th Cheese Symposium, Cork, Ireland (2014-11-12 - 2014-11-13).
/ - Cork, 2014
Skup
9th Cheese Symposium
Mjesto i datum
Cork, Irska, 12.11.2014. - 13.11.2014
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
lactic acid bacteria; propionic bacteria; volatilome screening; HS trap GC-MS; cheese; aroma
Sažetak
Microorganisms play an important role in the development of cheese flavour. Our aim was to develop a methodological approach to facilitate the screening of various cheese-related bacteria for their ability to produce aroma compounds.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija
