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Article: Harness genomics to impact cheese flavor.
- Article from:
- Emerging Food R&D Report
- Article date:
- January 1, 2004
CopyrightCOPYRIGHT 2004 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Lactic acid bacteria (LAB) find use in a variety of food and industrial fermentations. However, a better understanding of their physiology is needed before we will be able to develop rational approaches to enhance their industrial utility. LAB also are essential to the development of cheese flavor. The scientific community has conducted an extensive amount of research on the genetics, enzymology and biochemistry of LAB as they relate to cheese flavor development.
This research has revealed that LAB influence the way cheese flavor evolves by means of several key mechanisms. These include: the hydrolysis of proteins into peptides and free amino acids; the ...
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