Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages. (Q42724319)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

Lactococcus lactis

1 reference

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

author name string

B Herranz

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

E Hierro

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

J M Bruna

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

J A Ordóñez

5

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

L de la Hoz

6

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 January 2004

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

volume

66

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

issue

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

page(s)

151-163

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

16 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Gene cloning, sequencing, and inactivation of the branched-chain aminotransferase of Lactococcus lactis LM0230.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Flavor compounds of dry-cured ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Relationship between biogenic amine contents and the size of dry fermented sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Peptidases and amino acid catabolism in lactic acid bacteria.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Proteolysis in dry fermented sausages: The effect of selected exogenous proteases.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Lactococcus lactis LM0230 contains a single aminotransferase involved in aspartate biosynthesis, which is essential for growth in milk

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Biogenic Amines in Dry Sausages as Affected by Starter Culture and Contaminant Amine-Positive Lactobacillus

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Partial purification and characterization of two aminotransferases from Lactococcus lactis subsp. cremoris B78 involved in the catabolism of methionine and branched-chain amino acids

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 1. Microbial, physico-chemical and lipolytic changes

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Acceleration of cheese ripening

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Quantitative model studies on the formation of aroma-active aldehydes and acids by strecker-type reactions

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Glutamate Biosynthesis in Lactococcus lactis subsp. lactis NCDO 2118

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Volatile compounds in chorizo and their changes during ripening

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Volatile compounds of commercial Milano salami

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Changes in the components of dry-fermented sausages during ripening

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Microbiological events during the elaboration of "fuet", a Spanish ripened sausage

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Lipolytic and microbial changes during the natural fermentation and ripening of Greek dry sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Effects of processing on the amine content of pork bellies

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Aroma components from dried sausages fermented with Staphylococcus xylosus

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Amino acid fermentation in non-starter Lactobacillus spp. isolated from cheddar cheese

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Hydrolysis and Maillard Reactions During Ripening of Iberian Ham

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Separation of phenylthiocarbamyl amino acids by high-performance liquid chromatography on Spherisob octadecylsilane columns

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Dry fermented sausages manufactured with different amounts of commercial proteinases: Evolution of total free α-NH(2)-N groups and sensory evaluation of the texture

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900079-2

7 January 2021

10.1016/S0309-1740(03)00079-2

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063943%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference