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Food microbiology, v.29 no.2, 2012년, pp.215 - 223
Sinz, Q. (Technische Universitat Munchen, Biotechnology of Natural Products, Liesel-Beckmann-Strasze 1, D- 85354 Freising, Germany) , Schwab, W.
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The microbial degradation of proteins, peptides and amino acids generates volatiles involved in the typical flavor of dry fermented sausage. The ability of three Lactobacillus sakei strains to form aroma compounds was investigated. Whole resting cells were fermented in phosphate buffer w...
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