Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine

Sreekumar, R., Al-Attabi, Z., Deeth, H.C. and Turner, M.S. (2009) Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine. Letters In Applied Microbiology, 48 6: 777-782. doi:10.1111/j.1472-765X.2009.02610.x


Author Sreekumar, R.
Al-Attabi, Z.
Deeth, H.C.
Turner, M.S.
Title Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine
Journal name Letters In Applied Microbiology   Check publisher's open access policy
ISSN 0266-8254
Publication date 2009-06-01
Year available 2009
Sub-type Article (original research)
DOI 10.1111/j.1472-765X.2009.02610.x
Open Access Status Not yet assessed
Volume 48
Issue 6
Start page 777
End page 782
Total pages 6
Editor Dr. Jean-Yves Maillard
Place of publication United Kingdom
Publisher Wiley-Blackwell Publishing Ltd
Language eng
Subject C1
860203 Cheese
060501 Bacteriology
Abstract To investigate the abilities of various probiotic bacteria to produce volatile sulfur compounds (VSCs) relevant to food flavour and aroma.
Keyword cheese flavour
LACTIC-ACID BACTERIA
Q-Index Code C1
Q-Index Status Confirmed Code
Grant ID 2007002064
DP0665546
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: 2010 Higher Education Research Data Collection
School of Agriculture and Food Sciences
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 16 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 19 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Thu, 03 Sep 2009, 18:09:02 EST by Mr Andrew Martlew on behalf of School of Land, Crop and Food Sciences