Volatilome of brine-related microorganisms in a curd-based medium

Volatilome of brine-related microorganisms in a curd-based medium

ABSTRACT: The possible contribution of brine-derived microflora to the sensory attributes of cheese is still a rather unexplored field. In this study, 365 bacteria and 105 yeast strains isolated from 11 cheese brines were qualitatively tested for proteolytic and lipolytic activities, and positive st...

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Bibliographic Details
Main Authors: Nadia Innocente, Niccolò Renoldi, Erica Moret, Michela Maifreni, Marilena Marino
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Journal of Dairy Science
Subjects:
brines
cheese microbiota
proteolytic activity
lipolytic activity
volatilome
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030223004599

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http://www.sciencedirect.com/science/article/pii/S0022030223004599

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