Biotechnology of Flavor Production in Dairy Products

Bart C Weimer, Sweta Rajan, Balasubramanian Ganesan

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original languageEnglish (US)
Title of host publicationBiotechnology in Flavor Production
PublisherBlackwell Publishing Ltd.
Pages56-82
Number of pages27
ISBN (Print)140515649X, 9781405156493
DOIs
StatePublished - Feb 2 2009
Externally publishedYes

Keywords

  • Aminotransferase genes
  • Bacteriophage resistance
  • Flavor-adjunct bacteria - lactococci and lactobacilli
  • Genome sequence of lactococci
  • Lactic acid bacteria (LAB)
  • Non-culturable lactococci
  • Nucleotide metabolism
  • Sugar (lactose) metabolism to lactic acid
  • Tri-carboxylic acid (TCA) cycle

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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Cite this

Weimer, B. C., Rajan, S., & Ganesan, B. (2009). Biotechnology of Flavor Production in Dairy Products. In Biotechnology in Flavor Production (pp. 56-82). Blackwell Publishing Ltd.. https://doi.org/10.1002/9781444302493.ch2