Causality Verification for the Correlation between the Presence of Nonstarter Bacteria and Flavor Characteristics in Soft-Type Ripened Cheeses.

Unno, Ryosuke; Suzuki, Toshihiro; Osaki, Yumika; Matsutani, Minenosuke; Ishikawa, Morio

Unno, Ryosuke; Suzuki, Toshihiro; Osaki, Yumika; Matsutani, Minenosuke; Ishikawa, Morio.

Afiliação

Unno R; Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculturegrid.410772.7, Tokyo, Japan.
Suzuki T; Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculturegrid.410772.7, Tokyo, Japan.
Osaki Y; Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculturegrid.410772.7, Tokyo, Japan.
Matsutani M; NODAI Genome Research Center, Tokyo University of Agriculturegrid.410772.7, Tokyo, Japan.
Ishikawa M; Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculturegrid.410772.7, Tokyo, Japan.

Microbiol Spectr ; 10(6): e0289422, 2022 12 21.

Article em En | MEDLINE | ID: mdl-36354338

Assuntos

Queijo; Lactobacillales; Queijo/análise; Queijo/microbiologia; RNA Ribossômico 16S; Bactérias/genética; Cetonas/análise; Compostos de Enxofre/análise

Palavras-chave

bacteria; cheese; fermented food; flavor; multiomics; proteobacteria; ripening

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Queijo / Lactobacillales Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo

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PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Queijo / Lactobacillales Idioma: En Ano de publicação: 2022 Tipo de documento: Article