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Lactobacillus and Leuconostoc volatilomes in cheese conditions

Tomislav Pogačić1,2,3, Marie-Bernadette Maillard4,5, Aurélie Leclerc6

  • 1INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, 35000, Rennes, France. tomislav.pogacic@outlook.com.

Applied Microbiology and Biotechnology
|December 22, 2015
PubMed

Keywords:
Adjunct cultureAroma compoundsCheese flavourLactobacillusLeuconostocMetabolomicsVolatilome fingerprinting

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