Starter culture development for improving the flavour of Proosdij-type cheese

Autor: Gerrit Smit, Jan T.M. Wouters, Eman H.E Ayad, Paul Gerard Bruinenberg, Annette Verheul

Publikováno v: International Dairy Journal, 13(2-3), 159-168
International Dairy Journal 13 (2003) 2-3

The use of the additional mesophilic strain B851, which has specific flavour forming abilities, was tested for improving the flavour development of a Proosdij-type cheese made with a combination of an acidifying mesophilic and an adjunct thermophilic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::428277c966df9b907c9f20943db38741
https://doi.org/10.1016/s0958-6946(02)00175-9

Cheese flavour development by enzymatic conversions of peptides and amino acids

Autor: Eman H.E Ayad, W.J.M. Engels, Roland J. Siezen, Annette Verheul, Richard van Kranenburg, Gerrit Smit

Publikováno v: Food Research International. 33:153-160

During ripening of cheese, many biochemical processes take place, which are essential for flavour development. The breakdown of caseins is a prerequisite for flavour development. A good balance between proteolysis and peptidolysis prevents the format

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4e17f8343f52ffbf3016cc00ec95914f
https://doi.org/10.1016/s0963-9969(00)00029-6

Betaine and L-carnitine transport by Listeria monocytogenes scott A in response to osmotic signals

Autor: Tjakko Abee, Berend Poolman, Erwin Glaasker, Annette Verheul

Publikováno v: Journal of Bacteriology, 179(22), 6979-6985. AMER SOC MICROBIOLOGY
Journal of Bacteriology 179 (1997)
Journal of Bacteriology, 179, 6979-6985

The naturally occurring compatible solutes betaine and L-carnitine allow the food-borne pathogen Listeria monocytogenes to adjust to environments of high osmotic strength. Previously, it was demonstrated that L. monocytogenes possesses an ATP-depende

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6353638eb42b5cde267279c27cedd706
https://doi.org/10.1128/jb.179.22.6979-6985.1997

Toxicity of homologous series of organic solvents for the gram-positive bacteriaArthrobacterandNocardiaSp. and the gram-negative bacteriaAcinetobacterandPseudomonasSp

Autor: Annette Verheul, Johannes Tramper, Rudolf Bakker, M.H. Vermuë, J. Sikkema

Publikováno v: Biotechnology and Bioengineering. 42:747-758

The toxicity of homologous series of organic solvents has been investigated for the gram-positive bacteria, Arthrobacter sp. and Nocardia sp., and the gram-negative bacteria, Acinetobacter sp. and Pseudomonas sp. The hydrophobicity of the solvent, ex

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bd3a9830d659b457abe63df6e2bd0094
https://doi.org/10.1002/bit.260420610

Enhanced flavour formation of combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway

Autor: Gerrit Smit, Annette Verheul, Jan T.M. Wouters, W.J.M. Engels, Eman H.E Ayad

Publikováno v: Journal of Applied Microbiology 90 (2001)
Journal of Applied Microbiology, 90, 59-67

E.H.E. AYAD, A. VERHEUL, W.J.M. ENGELS, J.T.M. WOUTERS AND G. SMIT. 2001. Combinations of lactococcal strains from various origins with divers properties were developed as new starters for new dairy products. Flavour formation by such tailor-made cul

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f67751504d5269a91d18e6e922ab7325
https://research.wur.nl/en/publications/enhanced-flavour-formation-of-combination-of-selected-lactococci-