Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC–IMS

Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC–IMS

Recently, the interest of consumers regarding artisan cheeses worldwide has increased. The ability of different autochthonous and characterized lactic acid bacteria (LAB) to produce aromas and the identification of the volatile organic compounds (VOCs) responsible for flavor in cheeses are important...

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Bibliographic Details
Main Authors: María J. Ruiz, José A. Salatti-Dorado, María J. Cardador, Laureano Frizzo, Rafael Jordano, Lourdes Arce, Luis M. Medina
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
lactic acid bacteria
GC–IMS
artisan cheese
volatile organic compounds
VOC
Online Access:https://www.mdpi.com/2304-8158/12/2/372

Internet

https://www.mdpi.com/2304-8158/12/2/372

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