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Titolo:
Production of sulfur flavors by ten strains of Geotrichum candidum
Autore:
Berger, C; Khan, JA; Molimard, P; Martin, N; Spinnler, HE;
Indirizzi:
INRA, Lab Genie & Microbiol Procedes Alimentaires, F-78850 Thiverval Grignon, France INRA Thiverval Grignon France F-78850 F-78850 Thiverval Grignon, France Inst Natl Agron Paris Grignon, Ctr Biotechnol Agroind, F-78850 Thiverval Grignon, France Inst Natl Agron Paris Grignon Thiverval Grignon France F-78850 n, France INRA, Rech Aromes Lab, SKW Biosyst, Direct Cultures & Enzymes, F-21034 Dijon, France INRA Dijon France F-21034 rect Cultures & Enzymes, F-21034 Dijon, France Inst Food Sci, Dept Macromol Sci, Reading RG6 6BZ, Berks, England Inst Food Sci Reading Berks England RG6 6BZ ading RG6 6BZ, Berks, England
Titolo Testata:
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
fascicolo: 12, volume: 65, anno: 1999,
pagine: 5510 - 5514
SICI:
0099-2240(199912)65:12<5510:POSFBT>2.0.ZU;2-M
Fonte:
ISI
Lingua:
ENG
Soggetto:
METHYL THIOESTER SYNTHESIS; LACTOCOCCUS-LACTIS SUBSP; BREVIBACTERIUM-LINENS; L-METHIONINE; CAMEMBERT CHEESE; CORYNEFORM BACTERIA; GAMMA-LYASE; RAW-MILK; VOLATILE; PURIFICATION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
48
Recensione:
Indirizzi per estratti:
Indirizzo: Spinnler, HE CBAI, LGMPA, F-78850 Thiverval Grignon, France CBAI Thiverval Grignon France F-78850 erval Grignon, France
Citazione:
C. Berger et al., "Production of sulfur flavors by ten strains of Geotrichum candidum", APPL ENVIR, 65(12), 1999, pp. 5510-5514

Abstract

Ten strains of Geotrichum candidum were studied on a liquid cheese model medium for the production of sulfur compounds which contribute to the aroma of cheeses. The volatile components produced by each cultured strain were extracted by dynamic headspace extractions, separated and quantified by gas chromatography (GC), and identified by GC-mass spectrometry. It was shown that four strains of this microorganism produced significant quantities of S-methyl thioacetate, S-methyl thiopropionate, S-methyl thiobutanoate, S-methyl thioisobutanoate, S-methyl thioisovalerate, and S-methyl thiohexanoate,This is the first example of the production of these compounds by a fungus. In addition, dimethyldisulfide, dimethyltrisulfide, dimethylsulfide, and methanethiol, which are more commonly associated with the development of cheese flavor in bacterial cultures, were also produced by G. candidum in various yields, depending on the strain selected. The potential application ofthese strains in cultured microbial associations to produce modified cheeses with more desirable organoleptic properties is discussed.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 09/07/20 alle ore 00:29:44