Flavour development in dairy fermentations, most notably cheeses, results from a series of
(bio) chemical processes in which the starter cultures provide the enzymes. Particularly the …

Starter cultures that initiate rapid acidification of the raw meat batter and that lead to a
desirable sensory quality of the end-product are used for the production of fermented …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Lactococcus lactis is an organism of substantial economic importance, used extensively in
the production of fermented foods and widely held to have evolved from plant strains. The …

Branched aldehydes, such as 2-methyl propanal and 2-and 3-methyl butanal, are important
flavour compounds in many food products, both fermented and non-fermented (heat-treated) …

Egyptian mango seeds were collected as wastes from local fruit processing units, the
kernels were separated and dried. The antioxidant and antimicrobial activities of mango …

The biochemical pathway for formation of branched-chain aldehydes, which are important
flavor compounds derived from proteins in fermented dairy products, consists of a protease …

The present study was conducted to evaluate the lactic acid–and acetaldehyde-producing
abilities of lactic acid bacterial species isolated from traditionally manufactured Turkish …

Twenty Lactococcus lactis strains with an L. lactis subsp. lactis phenotype isolated from five
traditional cheeses made of raw milk with no added starters belonging to the L. lactis subsp …

Various microorganisms, belonging to the genera Lactococcus, Lactobacillus,
Streptococcus, Leuconostoc, Bifidobacterium, Propionibacterium, Brevibacterium …