Perspectives on the contribution of lactic acid bacteria to cheese flavor development.

  title={Perspectives on the contribution of lactic acid bacteria to cheese flavor development.},
  author={James L. Steele and Jeffery Broadbent and Jan Kok},
  journal={Current opinion in biotechnology},
  volume={24 2},
It has been known since the 1960s that lactic acid bacteria are essential for the development of cheese flavor. In the ensuing 50 years significant research has been directed at understanding the microbiology, genetics and biochemistry of this process. This review briefly covers the current status of cheese flavor development and then provides our vision for approaches which will enhance our understanding of this process. The long-term goal of this area of research is to enable technology (i.e… CONTINUE READING

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A review of the molecular approaches to investigate the diversity and activity of cheese microbiota

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