Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations
出版年份 2014 全文链接
标题
Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations
作者
关键词
Flavour, Lactococcus lactis, Lactic acid bacteria, Non-growing, Amino acid metabolism, Screening method, Cheese
出版物
Microbial Cell Factories
Volume 13, Issue 1, Pages -
出版商
Springer Nature
发表日期
2014-12-09
DOI
10.1186/s12934-014-0176-2
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation
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