Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae
Satoru Tomita, Masaru Nomura, Yousuke Arakawa, Takayuki Miura, Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, Satoshi Suzuki, Hideyuki Yamashita, K. Sato, Ken-Ichi Kusumoto
Topics & Concepts
Aspergillus oryzaeMetaboliteFood scienceAspergillusChemistryAcetoinLactic acidPenicilliumFatty acidFermentationBiochemistryBiologyMicrobiologyBacteriaGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityFermentation and Sensory Analysis