Role of lactic acid bacteria on the yogurt flavour: A review

Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products

(2016) Susann Mende et al.   INTERNATIONAL DAIRY JOURNAL

Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt

(2015) Sarn Settachaimongkon et al.   FOOD MICROBIOLOGY

Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds

(2015) Elisabetta Benozzi et al.   FOOD RESEARCH INTERNATIONAL

Production of diacetyl by metabolically engineered Enterobacter cloacae

(2015) Lijie Zhang et al.   Scientific Reports

Influence of the combination of probiotic cultures during fermentation and storage of fermented milk

(2014) Sabrina N. Casarotti et al.   FOOD RESEARCH INTERNATIONAL

Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

(2014) Sarn Settachaimongkon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Regulation of Acetate Kinase Isozymes and Its Importance for Mixed-Acid Fermentation in Lactococcus lactis

(2014) P. Puri et al.   JOURNAL OF BACTERIOLOGY

Combining Chemoinformatics with Bioinformatics: In Silico Prediction of Bacterial Flavor-Forming Pathways by a Chemical Systems Biology Approach “Reverse Pathway Engineering”

(2014) Mengjin Liu et al.   PLoS One

Production of Aroma Compounds in Lactic Fermentations

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

Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation

(2013) Nicolas A. L. Flahaut et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Fermented Milks and Milk Products as Functional Foods—A Review

(2013) V. K. Shiby et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits

(2013) P.H.P. Prasanna et al.   FOOD RESEARCH INTERNATIONAL

The importance of volatile compound profile in the assessment of fermentation conducted by Lactobacillus casei DN-114 001

(2013) Dorota Zaręba et al.   INTERNATIONAL DAIRY JOURNAL

Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism

(2013) D.D. Pan et al.   JOURNAL OF DAIRY SCIENCE

Pangenomics – an avenue to improved industrial starter cultures and probiotics

(2012) Christel Garrigues et al.   CURRENT OPINION IN BIOTECHNOLOGY

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

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

Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Streptococcus thermophilus: The inulin effect

(2012) Ricardo Pinheiro de Souza Oliveira et al.   FOOD RESEARCH INTERNATIONAL

New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins

(2012) Delphine Passerini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities inOenococcus oeniandLactobacillus plantarum

(2012) P.J. Costello et al.   JOURNAL OF APPLIED MICROBIOLOGY

Fine Tuning of the Lactate and Diacetyl Production through Promoter Engineering in Lactococcus lactis

(2012) Tingting Guo et al.   PLoS One

Volatile Compound Fingerprinting of Mixed-Culture Fermentations

(2011) Frank A. M. de Bok et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

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

Volatile sulphur compounds-forming abilities of lactic acid bacteria: C-S lyase activities

(2011) Irene Bustos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile Profile of Non-Fermented Milk and Milk Fermented byBifidoBacterium animalissubsp.lactis

(2011) Dorota Zareba et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains1

(2011) J.R. Broadbent et al.   JOURNAL OF DAIRY SCIENCE

The proteolytic system of lactic acid bacteria revisited: a genomic comparison

(2010) Mengjin Liu et al.   BMC GENOMICS

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Functional Genomics for Food Fermentation Processes

(2010) E.J. Smid et al.   Annual Review of Food Science and Technology

Multiple control of the acetate pathway in Lactococcus lactis under aeration by catabolite repression and metabolites

(2009) Felix Lopez de Felipe et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Functional milks and dairy beverages

(2009) BARBAROS H ÖZER et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

(2008) S. Sieuwerts et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY