Lactobacillus and Leuconostoc volatilomes in cheese conditions

Proton transfer reaction–mass spectrometry: online and rapid determination of volatile organic compounds of microbial origin

(2015) Andrea Romano et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

(2015) Anne Thierry et al.   Dairy Science & Technology

A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds

(2015) Tomislav Pogačić et al.   FOOD MICROBIOLOGY

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening

(2015) Antonino Di Grigoli et al.   FOOD MICROBIOLOGY

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

(2014) Andreas Dunkel et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese

(2014) J. Bautista-Gallego et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Traditional cheeses: Rich and diverse microbiota with associated benefits

(2014) Marie-Christine Montel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds

(2014) Alyson L. Yee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Production of Aroma Compounds in Lactic Fermentations

(2014) E.J. Smid et al.   Annual Review of Food Science and Technology

Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters

(2013) Justa M. Poveda et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

First mass spectrometry metabolic fingerprinting of bacterial metabolism in a model cheese

(2013) C. Le Boucher et al.   FOOD CHEMISTRY

Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter

(2013) Tomislav Pogačić et al.   FOOD MICROBIOLOGY

Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

(2013) T.B. Pedersen et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk

(2013) Debebe Alemayehu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nonstarter lactic acid bacteria volatilomes produced using cheese components

(2013) E. Sgarbi et al.   JOURNAL OF DAIRY SCIENCE

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters

(2013) Monica Gatti et al.   JOURNAL OF DAIRY SCIENCE

Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese

(2013) Marcela Santarelli et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano

(2013) Erasmo Neviani et al.   Frontiers in Microbiology

Perspectives on the contribution of lactic acid bacteria to cheese flavor development

(2012) James Steele et al.   CURRENT OPINION IN BIOTECHNOLOGY

Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

(2011) Winny Routray et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Food fermentations: Microorganisms with technological beneficial use

(2011) François Bourdichon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing

(2011) Lisa Carraro et al.   RESEARCH IN MICROBIOLOGY

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

(2010) Luca Settanni et al.   FOOD MICROBIOLOGY

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

(2009) Pedro Nieto-Arribas et al.   FOOD MICROBIOLOGY

Bacterial volatiles and their action potential

(2008) Marco Kai et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

(2008) Bart A. Smit et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese

(2007) C.L. Randazzo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY