Growth rate influences flavour formation in Lactococcus cremoris independently of metabolic protein levels

International Journal of Food Microbiology 2026 Open access

Read full text
Authors: Avis Dwi Wahyu Nugroho, Berdien van Olst, Douwe Molenaar B, Siming Li, Adriano Guiso, Sjef A. Boeren, Michiel Kleerebezem, Herwig Bachmann
DOI: 10.1016/j.ijfoodmicro.2026.111662
Cited by: 0
References: 58

Fields of Study & Subjects

Probiotics and Fermented Foods Fermentation and Sensory Analysis Bacterial Genetics and Biotechnology

Publication details

Journal / source
International Journal of Food Microbiology
Volume
451
Pages
111662–111662
Publication date
28 January 2026
Language
EN