| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4367985 | International Journal of Food Microbiology | 2011 | 7 Pages |
Abstract
⺠Volatile sulphur compounds (VSC)-forming abilities of lactic acid bacteria are tested. ⺠C-S lyase enzymatic activities are determined using different approaches. ⺠VSC-forming abilities are strain-specific and correlate with the C-S lyase activities. ⺠It is highlighted the flavour forming potential of the S. thermophilus STY-31. ⺠Methionine auxotrophy of LAB strains is not associated with its VSC-forming abilities.
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Authors
Irene Bustos, Miguel A. MartÃnez-Bartolomé, Fouad Achemchem, Carmen Peláez, Teresa Requena, M. Carmen MartÃnez-Cuesta,