Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese

@inproceedings{Thierry2004IsovalericAI,
  title={Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese},
  author={Anne Thierry and Romain Richoux and J. R. Kerjean},
  year={2004}
}
Abstract Isovaleric acid (3-methylbutyric acid) and 2-methylbutyric acid contribute to Swiss cheese flavour. In order to determine the contribution of propionibacteria (PAB) to the production of methylbutyric acids, mini-Swiss cheeses were manufactured with or without PAB as a secondary starter (25 Propionibacterium freudenreichii strains), associated with different cultures of thermophilic lactic starters. In the presence of PAB, the quantity of methylbutyric acids was three to ten times… CONTINUE READING

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