Süt Ve Süt Ürünlerinde Ester Sentezi Ve Biyosentezi

Year 2006, Volume: 4 Issue: 4, 35 - 37, 01.08.2006

A Akpınar H Uysal Ö Kınık

References

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• Baresford, T.,Wallace, J., Aharne, S., Drinan, F., Eason, D., Corcoran, M., Mulholland, E., Hannon, J. 2000. İdentification Of The Key Compounds Responsible For Cheddar Cheese Flavour. The Dairy Products Reserch Centre. ISBN:1 84170 120 3, DPRC No:27
• Margalith, Z.P. 1981. Flavor Microbiology. Ester-Forming Activity by Sonicates some Bakterial Cultures, Flavor Formation in Ripened Cheeses, Flavor Development in Cheddar Cheese.62-79
• Liu, Q.S., Holland, R., Crow, L.W.2004. Esters and Their Biosynthesis in Fermented Dairy Product: a Review. International Dairy Journal 14(2004) 923-945
• Paul, L.H., McSweeney-Maria, J.S.2000. Biochemical Pathways For The Production Of Flavour Compounds İn Cheeses During Ripening: A review. Lait 80 (2000) 293-324
• Thierrya, A., Maillarda, M.B., Richouxb, R., Kerjeanb, J.R., Lortal, S. 2005. Propionibacterium Freudenreichii Strains Quantitatively Affect Production Of Volatile Compounds İn Swiss Cheese. Lait 85 (2005) 57-74 7. Smita, G., Smitc, A.B., Engelsc, W.J.M. 2005. Flavour Formation By Lactic Acid Bacteria And Biochemical Flavour Profiling Of Cheese Products. FEMS Microbiology Reviews, Volume 29 Issue 3
• Bardi, L., Crivelli, C., Marzona, M. 1998. Esterase Activity And Release Of Ethyl Esters Of Medium-Chain Fatty Acids By Saccharomyces Cerevisiae During Anaerobic Growth. Canadian Journal of Microbiology. 44(12): 1171-1176.