Catabolism of Amino acids to Volatile Fatty Acids by <em>Lactococcus lactis</em>
Lactic acid bacteria are essential as flavor producers of cheese and fermented products. They are capable of catabolizing aromatic, branched chain, and sulfur amino acids to flavor compounds. During cheese ripening the numbers of lactococcal colonies decrease, but lactococci survive without replicat...
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| Format: | Others |
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DigitalCommons@USU
2005
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| Online Access: | https://digitalcommons.usu.edu/etd/5509 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6567&context=etd |