Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products.

By G. Smit, B. Smit, W. Engels. FEMS Microbiology Reviews, 2005

916 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/b9e4ab21b59701a4c30ea123be07e8599960fe75

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Citations in the corpus

Proteolytic systems of lactic acid bacteria (2006, background): “However, while it can be concluded that balanced proteolysis is important for flavor formation and especially in prevention of bitterness in cheese, it is the conversion of the free amino acids, rather than proteolysis/peptidolysis, that controls the rate of flavor formation from proteins (Smit et a”
The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism (2008, background): “Similar to the yeast Aro10p gene, kcdA encodes a broad-substrate -keto acid decarboxylase that exhibits the highest level of activity on branched-chain -keto acids (56).”
Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “Several species may cooperate in a metabolic pathway, as observed for branched amino-acid catabolism (Smit et al., 2005) and for thioester formation (Arfi et al., 2002) in defined media The different microbial populations mentioned above (§ 1.5) can be extensively involved in these pathways, as…”
The complex microbiota of raw milk. (2013, background): “While these microorganisms are naturally present in raw milk and artisanally produced cheeses (Gaya et al., 2001), they are frequently added to pasteurised milk to facilitate the commercial manufacture of cheeses (Smit et al., 2005).”
FLAVOUR COMPOUNDS IN CHEESE (REVIEW) (2012, methodology): “TABLE 1 EXAMPLES OF IMPORTANT FLAVOUR COMPONENTS IN SOME TYPES OF CHEESE (SMIT ET AL. 2005)”
Bacterial populations and the volatilome associated to meat spoilage. (2015, methodology): “…biosynthesis of the alcohols that are found in meat: proteolytic activity 311 and amino acid metabolism, methyl ketone reduction, as well as reduction of aldehydes coming 312 from lipid oxidation (Garcia et al., 1991; Borch et al., 1996; Beck et al., 2004; Smit et al., 2005; 313 Smit et al., 2009).”
Role of lactic acid bacteria on the yogurt flavour: A review (2017, background): “processes in the production of C4 compounds in yogurt can be found in recent reviews [3, 5, 8, 17].”
Food fermentations: microorganisms with technological beneficial use. (2012, neutral): “(4) Organoleptic quality of the food (Marilley and Casey, 2004; Smit et al., 2005; Lacroix et al., 2010; Sicard and Legras, 2011).”
Lactic acid bacteria: their applications in foods (2018, background): “The three main pathways which are involved in the manufacture and development of flavour in fermented food products are 1) glycolysis (fermentation of sugars), 2) lipolysis (degradation of fat) and 3) proteolysis (degradation of proteins) [1,5-9].”
Biodiversity of Lactic Acid Bacteria (2014, background): “Streptococcus thermophilus is widely used in combination with Lb. delbrueckii subsp. bulgaricus, Lb. lactis and/or Lb. helveticus, as a starter culture for yogurt and related fermented milk products as well as Swiss and Italian-type cheeses (Smit et al. 2005).”