Mining natural diversity of lactic acid bacteria for flavour and health benefits

Autor:	J.E.T. van Hylckama Vlieg, Jeroen Hugenholtz
Rok vydání:	2007
Předmět:	business.industry media_common.quotation_subject Final product Flavour Organoleptic Biology Applied Microbiology and Biotechnology Biotechnology Nutraceutical Starter Fermentation Quality (business) Food science business Flavor Food Science media_common
Zdroj:	International Dairy Journal. 17:1290-1297
ISSN:	0958-6946
DOI:	10.1016/j.idairyj.2007.02.010
Popis:	Starter cultures used for the production of fermented dairy products play a key role in final product quality with respect to preservation, organoleptic quality and nutritional value. The impact on product quality is highly strain dependent and is caused by differences between strains with respect to the presence and activity of metabolic pathways. In this paper, examples are discussed of the phenotypic diversity of flavour formation and the production of nutraceuticals. Finally, the possibility for using automated screening and genomics technologies for harvesting natural diversity is evaluated.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9df0bb67fa4becdd79acbb73709c32fb https://doi.org/10.1016/j.idairyj.2007.02.010 Zobrazit plný text záznamu Full Text from ScienceDirect