Application of wild starter cultures for flavour development in pilot plant cheese making

By E. Ayad, A. Verheul, J. Wouters, G. Smit. 2000

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Functional meat starter cultures for improved sausage fermentation. (2006, background): “making them less auxotrophic (Ayad et al., 2000) and more able to produce antimicrobials (Maldonado et al.”
Identification, Cloning, and Characterization of a Lactococcus lactis Branched-Chain α-Keto Acid Decarboxylase Involved in Flavor Formation (2005, unknown): “This was also illustrated by the malty flavor of cheese made with strain B1157 (6).”
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. (2005, unknown): “In order to be able to use such strains and to overcome problems, it is required to combine selected strains with industrial strains in order to obtain a starter with both good flavour generating potential as well as good acidifying and proteolytic activities [23,158].”