Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acid.
| Autor: | Decadt, Hannes1, Vermote, Louise1, Díaz-Muñoz, Cristian1, Weckx, Stefan1, De Vuyst, Luc1 |
|---|---|
| Zdroj: | Applied & Environmental Microbiology. Feb2024, Vol. 90 Issue 2, p1-25. 25p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
|