Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC

Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC

This study aimed to determine seasonal differences in the composition of bacterial microbiota and volatile organic compounds (VOCs) in Swiss-Dutch-type cheese (manufactured between 2012 and 2014). Bacterial diversity and VOCs (acetaldehyde; ketones: acetone, diacetyl, acetoin; alcohols: methanol, et...

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Bibliographic Details
Main Authors: Beata Nalepa, Magdalena Anna Olszewska, Lidia Hanna Markiewicz, Marek Aljewicz
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2019-08-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
swiss-dutch-type cheese
microbiota
vocs
pcr-dgge
hs-gc
seasonal variation
Online Access:http://www.journalssystem.com/pjfns/Composition-and-significance-of-bacterial-microbiota-and-volatile-organic-compounds,109899,0,2.html

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http://www.journalssystem.com/pjfns/Composition-and-significance-of-bacterial-microbiota-and-volatile-organic-compounds,109899,0,2.html

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