THE IMPACT OF LACTIC-ACID BACTERIA ON CHEESE FLAVOR

被引：0
|
作者：
OLSON, NF [1 ]
机构：
[1] UNIV WISCONSIN, DEPT FOOD SCI, MADISON, WI 53706 USA
来源：
FEMS MICROBIOLOGY LETTERS | 1990年 / 87卷 / 1-2期
关键词：
Cheese flavor; Cheese proteolysis; Lactobacillus; Lactococcus;
D O I：
10.1016/0378-1097(90)90702-R
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
Chesse flavor is a manifestation of complex interactions of volatile and non-volatile flavor-active compounds plus tactual perception. Numerous agents, including lactic acid bacteria, procece the flavou sensations. The effect of lactic acid bacteria is more dominant in cheese varieties with limited growth of secondary flora. This review describes the indirect and direct impacts of lactic acid bacteria in cheese with emphasis on carbohydrate fermentation, changes in oxidation-reduction potential, interactions with non-starter bacteria, autolysis, proteolytic and peptidolytic activities, transport of metabolites and flavor production. © 1990.
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页码：131 / 147
页数：17
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