Production of volatile compounds in liquid cultures by six strains of coryneform bacteria
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Several other species, such as Lactobacillus sp. and Microbacterium, are capable of producing acids from amino acids.
“It has not yet been described in other cheese-related bacteria, but several other species are capable of producing acids from amino acids like Lactobacillus sp.[42] and Microbacterium [29].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [29]
Cites
Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée
DUMONT, J. P., ROGER, S., & ADDA, J. (1974) · Le Lait · doi:10.1051/lait:1974531-5323 · Cited by 39 · see citing works
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Traditional Cheeses: Rich and Diverse Microbiota with Associated Benefits
Montel, M.-C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., & Berthier, F. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.02.019 · Cited by 665 · see citing works
Marilley, L. (2004) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00304-0 · Cited by 420 · see citing works
Thierry, A., & Maillard, M.-B. (2002) · Le Lait · doi:10.1051/lait:2001002 · Cited by 110 · see citing works
- Authors
- Jollivet, N., B�zenger, M.-C., Vayssier, Y., & Belin, J.-M.
- Affiliations
- Université de Bourgogne (FR)
- Venue
- Applied Microbiology and Biotechnology
- Published
- 1992-03
- Volume
- 36
- Issue
- 6
- ISSN
- 0175-7598 (ISSN-L)
- 1432-0614
- OpenAlex
- W2047465882
- Cited by
- 74
- References
- 1
- Citations by year
- 2025: 2 · 2024: 3 · 2023: 2 · 2022: 1 · 2021: 1 · 2020: 2 · 2018: 5 · 2017: 3 · 2015: 2 · 2014: 2 · 2013: 2 · 2012: 3
- FWCI
- 2.35
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Applied Microbiology and Biotechnology (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- volatile compounds, coryneform bacteria, Brevibacterium linens, Microbacterium, cheese flavor, ripened cheese, flavor compounds, dimethyl trisulphide, phenylethanol, pyrazine, sulfur compounds, aroma profile
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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