Biotechnology of Lactic Acid Bacteria: Novel Applications

doi:10.1002/9780813820866

Cited by 88Probiotics and Fermented FoodsReproductive tract infections researchFermentation and Sensory Analysis

Biotechnology of Lactic Acid Bacteria: Novel Applications

·2010·Wiley eBooks

DOI 10.1002/9780813820866

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Abstract

Biotechnology of lactic acid bacteria , Biotechnology of lactic acid bacteria , کتابخانه مرکزی دانشگاه علوم پزشکی تهران

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LAB metabolism produces diacetyl, acetoin, 2,3-butanediol from citrate utilization, and volatile compounds and bioactive peptides from amino acid catabolism, which affect the aroma and flavor of cheese.
“LAB metabolism leads to a variety of compounds, such as diacetyl, acetoin, and 2,3-butanediol from citrate utilization, as well as a wide range of volatile compounds and bioactive peptides from amino acid catabolism; they are known to affect the aroma and flavor of cheese [46].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [46]

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Soto‐Serrano, A., Vincze, T., Roberts, R. J., Krych, Ł., Mahony, J., & Deptula, P. (2026) · Microbial Genomics · doi:10.1099/mgen.0.001779 · Cited by 2 · see citing works
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Venue: Wiley eBooks
Publisher: Wiley
Published: 2010-03-25
DOI: 10.1002/9780813820866
OpenAlex: W2500952842
Cited by: 88
References: 0
Citations by year: 2026: 4 · 2025: 4 · 2024: 3 · 2023: 5 · 2022: 4 · 2021: 8 · 2020: 9 · 2019: 2 · 2018: 8 · 2017: 5 · 2016: 6 · 2015: 6 · 2014: 5 · 2013: 9 · 2012: 5
FWCI: 13.28
Type: book
Language: en
Open access: closed
Licence: doi.wiley.com/10.1002/tdm_license_1.1 (tdm)
Locations: Wiley eBooks (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords: lactic acid bacteria, biotechnology

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Biotechnology of Lactic Acid Bacteria: Novel Applications

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