PRODUCTION OF ETHYLESTERS BY SOME LACTIC-ACID AND PSYCHROTROPHIC BACTERIA

被引：68

作者：

HOSONO, A ^{[1
]}

ELLIOTT, JA ^{[1
]}

MCGUGAN, WA ^{[1
]}

机构：

[1] CANADA DEPT AGR,FOOD RES INST,OTTAWA,ONTARIO,CANADA

来源：

JOURNAL OF DAIRY SCIENCE | 1974年 / 57卷 / 05期

关键词：

D O I：

10.3168/jds.S0022-0302(74)84929-5

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：535 / 539

页数：5

共 11 条

[1] IDENTIFICATION OF COMPOUNDS RESPONSIBLE FOR FRUITY FLAVOR DEFECT OF EXPERIMENTAL CHEDDAR CHEESES
BILLS, DD
MORGAN, ME
LIBBEY, LM
DAY, EA
[J]. JOURNAL OF DAIRY SCIENCE, 1965, 48 (09) : 1168 - &
[2] PURIFICATION AND CHARACTERIZATION OF LIPASE OF PSEUDOMONAS FRAGI
MENCHER, JR
ALFORD, JA
[J]. JOURNAL OF GENERAL MICROBIOLOGY, 1967, 48 : 317 - &
[3] ESTERASES AND OTHER SOLUBLE PROTEINS OF SOME LACTIC ACID BACTERIA
MORICHI, T
SHARPE, ME
REITER, B
[J]. JOURNAL OF GENERAL MICROBIOLOGY, 1968, 53 : 405 - &
[4] IDENTITY OF ESTERS PRODUCED IN MILK CULTURES OF PSEUDOMONAS-FRAGI
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MORGAN, ME
[J]. JOURNAL OF DAIRY SCIENCE, 1958, 41 (09) : 1201 - 1205
[5] A COMPARISON OF INFLUENCE OF STREPTOCOCCUS LACTIS AND STR CREMORIS STARTERS ON FLAVOUR OF CHDDAR CHEESE
PERRY, KD
[J]. JOURNAL OF DAIRY RESEARCH, 1961, 28 (03) : 221 - &
[6] ESTER PRODUCTION BY PSEUDOMONAS-FRAGI .4. DEMONSTRATION OF ESTERASE ACTIVITY
REDDY, MC
LINDSAY, RC
MONTGOMERY, MW
[J]. APPLIED MICROBIOLOGY, 1970, 20 (04) : 555 - +
[7] ESTER PRODUCTION BY PSEUDOMONAS FRAGI .I. IDENTIFICATION AND QUANTIFICATION OF SOME ESTERS PRODUCED IN MILK CULTURES
REDDY, MC
BILLS, DD
LINDSAY, RC
LIBBEY, LM
MILLER, A
MORGAN, ME
[J]. JOURNAL OF DAIRY SCIENCE, 1968, 51 (05) : 656 - &
[8] ESTER PRODUCTION BY PSEUDOMONAS FRAGI .2. FACTORS INFLUENCING ESTER LEVELS IN MILK CULTURES
REDDY, MC
BILLS, DD
LINDSAY, RC
[J]. APPLIED MICROBIOLOGY, 1969, 17 (06) : 779 - &
[9] SIERRA GONZALO, 1957, ANTONIE VAN LEEUWENHOEK JOUR MICROBIOL AND SEROL, V23, P241, DOI 10.1007/BF02545877
[10] FLAVOR AND TEXTURE IN CHEDDAR CHEESE .I. ROLE OF MIXED STRAIN LACTIC STARTER CULTURES
VEDAMUTHU, ER
SANDINE, WE
ELLIKER, PR
[J]. JOURNAL OF DAIRY SCIENCE, 1966, 49 (02) : 144 - +

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