Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis

By R. V. Kranenburg, M. Kleerebezem, J. V. H. Vlieg, B. Ursing, Jos Boekhorst, B. Smit, E. Ayad, G. Smit, R. Siezen. 2002

219 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Bacterial diversity and functionalities in food fermentations (2012, background): “Due to the huge variability in microbial properties, such research is increasingly relying on genomic input [100].”
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. (2005, unknown): “Certain genes coding for enzymes involved in the amino acid biosynthesis seem to be disrupted [33,34].”