Isolation and characterization of Lactobacillus helveticus DSM 20075 variants with improved autolytic capacity

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• 作者：Maciej Spus^a ; ^b ; ^{maciej.spus@gmail.com} ; Hua Liu^b ; ^{hualiu.wageningen@outlook.com} ; Michiel Wels^a ; ^c ; ^{michiel.wels@nizo.com} ; Tjakko Abee^b ; ^{tjakko.abee@wur.nl} ; Eddy J. Smid^a ; ^b ; ^{eddy.smid@wur.nl}
• 关键词：Benzaldehyde (PubChem CID ; 240)
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：16 January 2017
• 年：2017
• 卷：241
• 期：Complete
• 页码：173-180
• 全文大小：572 K
• 卷排序：241

文摘

High temperature incubation of Lactobacillus helveticus DSM 20075 produces heat tolerant but salt sensitive mutants Variant V50 showed a 4-fold higher autolytic capacity in cheese-like conditions Variant V50 as adjunct culture in cheese trials delivered in 3-fold higher relative abundance of benzaldehyde.