Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening
Marine Penland, Hélène Falentin, Sandrine Parayre, Audrey Pawtowski, Marie-Bernadette Maillard, Anne Thierry, Jérôme Mounier, Monika Coton, Stéphanie‐Marie Deutsch
Topics & Concepts
Cheese ripeningRipeningFood scienceLactococcus lactisAromaLactococcusBiologyGeotrichumRaw milkMicroorganismMicrobiomeCheesemakingBacteriaLactic acidBioinformaticsGeneticsProbiotics and Fermented FoodsIdentification and Quantification in FoodFermentation and Sensory Analysis