Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC
This study aimed to determine seasonal differences in the composition of bacterial microbiota and volatile organic compounds (VOCs) in Swiss-Dutch-type cheese (manufactured between 2012 and 2014). Bacterial diversity and VOCs (acetaldehyde; ketones: acetone, diacetyl, acetoin; alcohols: methanol, ethanol; esters: ethyl acetate, ethyl propionate, ethyl butyrate; fatty acids: acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, isocaproic acid, caproic acid, heptanoic acid) were determined by polymerase chain reaction - denaturing gradient gel electrophoresi... Mehr ...
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Dokumenttyp: | Artikel |
Erscheinungsdatum: | 2019 |
Reihe/Periodikum: | Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 3, Pp 267-278 (2019) |
Verlag/Hrsg.: |
Institute of Animal Reproduction and Food Research
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Schlagwörter: | swiss-dutch-type cheese / microbiota / vocs / pcr-dgge / hs-gc / seasonal variation / Nutrition. Foods and food supply / TX341-641 |
Sprache: | Englisch |
Permalink: | https://search.fid-benelux.de/Record/base-26626301 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | https://doi.org/10.31883/pjfns/109899 |