cheese sulfur key

Articles:

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.