cheese sulfur key

cheese sulfur key PubMed: Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese. PubMed: Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses. PubMed: Volatile sulphur compounds in cheeses - an odorous analytical challenge. PubMed: Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese. PubMed: High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese. PubMed: Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation. PubMed: A new method for the production of low-fat Cheddar cheese. PubMed: Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese. PubMed: New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolytica. PubMed: High pressure homogenization versus heat treatment: effect on survival, growth, and metabolism of dairy Leuconostoc strains. PubMed: Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods. PubMed: Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain. PubMed: Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese. PubMed: H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses. PubMed: Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. PubMed: S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on L-leucine catabolic pathway and identification of acyl-CoA intermediates. PubMed: Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate. PubMed: Volatile sulphur compounds-forming abilities of lactic acid bacteria: C-S lyase activities. PubMed: Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese. PubMed: Global regulation of the response to sulfur availability in the cheese-related bacterium Brevibacterium aurantiacum. PubMed: Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. PubMed: Cheese is a reliable alternative meal for solid-phase gastric emptying study. PubMed: Key enzymes involved in methionine catabolism by cheese lactic acid bacteria. PubMed: Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese. PubMed: Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine. PubMed: Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds. PubMed: Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium. PubMed: Identification of a powerful aroma compound in munster and camembert cheeses: ethyl 3-mercaptopropionate. PubMed: Transcriptional analysis of L-methionine catabolism in the cheese-ripening yeast Yarrowia lipolytica in relation to volatile sulfur compound biosynthesis. PubMed: The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria. PubMed: Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters. PubMed: Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food. PubMed: Cloning and characterization of two Lactobacillus casei genes encoding a cystathionine lyase. PubMed: Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses. PubMed: Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. PubMed: Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures. PubMed: Role of cystathionine beta-lyase in catabolism of amino acids to sulfur volatiles by genetic variants of Lactobacillus helveticus CNRZ 32. PubMed: Gene expression and biochemical analysis of cheese-ripening yeasts: focus on catabolism of L-methionine, lactate, and lactose. PubMed: Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags. PubMed: Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: the first step towards l-cysteine catabolism. PubMed: Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese. PubMed: Short communication: empirical and mechanistic evidence for the role of pyridoxal-5'-phosphate in the generation of methanethiol from methionine. PubMed: Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis. PubMed: Levels of cystathionine gamma lyase production by Geotrichum candidum in synthetic media and correlation with the presence of sulphur flavours in cheese. PubMed: Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture. PubMed: A measuring system for the fast simultaneous isotope ratio and elemental analysis of carbon, hydrogen, nitrogen and sulfur in food commodities and other biological material. PubMed: Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem. PubMed: YtjE from Lactococcus lactis IL1403 Is a C-S lyase with alpha, gamma-elimination activity toward methionine. PubMed: L-methionine degradation pathway in Kluyveromyces lactis: identification and functional analysis of the genes encoding L-methionine aminotransferase. PubMed: Evidence for distinct L-methionine catabolic pathways in the yeast Geotrichum candidum and the bacterium Brevibacterium linens. PubMed: Correlation between multielement stable isotope ratio and geographical origin in Peretta cows' milk cheese. PubMed: Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process. PubMed: Flavour formation by amino acid catabolism. PubMed: Volatile compounds produced in cheese by pseudomonas strains of dairy origin belonging to six different species. PubMed: Involvement of a branched-chain aminotransferase in production of volatile sulfur compounds in Yarrowia lipolytica. PubMed: Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin. PubMed: Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds. PubMed: Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection. PubMed: Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds. PubMed: Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens. PubMed: Volatile free fatty acids as ripening indicators for Serra da Estrela cheese. PubMed: Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese. PubMed: Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations. PubMed: Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from L-methionine by Lactococcus lactis. PubMed: Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening. PubMed: Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin. PubMed: Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem. PubMed: Dual influence of the carbon source and L-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum. PubMed: A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar. PubMed: Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese. PubMed: Clostridium thiosulfatireducens sp. nov., a proteolytic, thiosulfate- and sulfur-reducing bacterium isolated from an upflow anaerobic sludge blanket (UASB) reactor. PubMed: Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis. PubMed: L-methionine degradation potentialities of cheese-ripening microorganisms. PubMed: Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination step. PubMed: Influence of adjunct cultures on ripening of reduced fat Edam cheeses. PubMed: Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area. PubMed: Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus. PubMed: Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese. PubMed: Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination. PubMed: Diversity of sulfur compound production in lactic acid bacteria. PubMed: Diversity of L-methionine catabolism pathways in cheese-ripening bacteria. PubMed: Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum. PubMed: Biotechnological approaches to the understanding and improvement of mature cheese flavour. PubMed: Odour-impact compounds of Gorgonzola cheese. PubMed: Comparison of mineral and cholesterol composition of different commercial goat milk products manufactured in USA. PubMed: Molecular and functional analyses of the metC gene of Lactococcus lactis, encoding cystathionine beta-lyase. PubMed: Current knowledge of soft cheeses flavor and related compounds. PubMed: Production of sulfur flavors by ten strains of Geotrichum candidum. PubMed: Sulfur metabolism in bacteria associated with cheese. PubMed: Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review. PubMed: Purification and characterization of cystathionine gamma-lyase from Lactobacillus fermentum DT41. PubMed: Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria PubMed: Purification and partial characterization of a tripeptidase from Pediococcus pentosaceus K9.2. PubMed: Colonic sulfide in pathogenesis and treatment of ulcerative colitis. PubMed: Selective inhibitors of monoamine oxidase. 4. SAR of tricyclic N-methylcarboxamides and congeners binding at the tricyclics' hydrophilic binding site. PubMed: Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: Possible Role in Flavor Compound Formation during Cheese Maturation. PubMed: Odorous constituents of ovine milk in relationship to diet. PubMed: Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese. PubMed: Vitamin D deficiency and cancer of the breast: an unprovocative ecological hypothesis. PubMed: [Chemical composition of the cellular biomass of yeasts]. PubMed: Nutrient profiles of commercial goat milk cheeses manufactured in the United States. PubMed: Purge and trap method for determination of volatile halocarbons and carbon disulfide in table-ready foods. PubMed: Reevaluation of Monier-Williams method for determining sulfite in food. PubMed: Characteristics of viable Brevibacterium linens cells, methionine and cysteine in milkfat-coated microcapsules. PubMed: Protein, fat, and amino acid content and protein quality of selected pre-prepared foods. PubMed: "Swiss cheese" spleen. PubMed: Quantitative determination of the content of available methionine and cysteine in food proteins. PubMed: [Studies on the incidence of volatile sulfur compounds during the ripening of Camenbert, Romadur, Tollen and Edam cheeses. 2. Chemical and organoleptic studies]. PubMed: [Studies on the incidence of volatile sulfur compounds during the ripening of Camembert, Romadur, Tollen and Edam cheeses. 1. Status of knowledge]. PubMed: Naturally occurring toxic factors in plants and animals used as food.