Lactic acid bacteria (LAB) have a very long history of use in the manufacturing processes of
fermented foods and a great deal of effort was made to investigate and manipulate the role …

The microbiota of ripening cheese is dominated by lactic acid bacteria, which are either
added as starters and adjunct cultures or originate from the production and processing …

Aroma development in cheese products results from the metabolic activities of cheese
bacteria, by glycolysis, lipolysis and proteolysis. To respond to the increasing demand for …

Branched aldehydes, such as 2-methyl propanal and 2-and 3-methyl butanal, are important
flavour compounds in many food products, both fermented and non-fermented (heat-treated) …

Background Cheeses are inherently microbiologically and biochemically dynamic.
Numerous biotic and abiotic drivers govern the establishment and assembly of a core …

Flavour development in dairy fermentations is the result of a series of chemical and
biochemical processes during ripening. Starter lactic acid bacteria provide the enzymes …

The strain Lactobacillus helveticus DPC4571 has emerged as a promising flavor adjunct
culture for Cheddar cheese given that it is consistently associated with improved flavor. The …

Prolidase is a multifunctional enzyme that possesses the unique ability to degrade
imidodipeptides in which a proline or hydroxyproline residue is located at the C‐terminal …

Prolidase is a metal-dependent peptidase specialized in the cleavage of dipeptides
containing proline or hydroxyproline on their C-termini. Prolidase homologues are found in …

Hyperlipidemia is a risk factor for cardiovascular disease and has become a significant
public health problem. In this study, PacBio single-molecule real-time sequencing …