Zusammenfassung
Der vorliegende Artikel enthält eine Zusammenstellung von Publikationen über Analyse und Bildung von Aromakomponenten, die durch milchwirtschaftlich genutzte Mikroorganismen produziert werden. Zwischen 1970 und 1993 erschienene Artikel werden besprochen, während die vor 1970 erschienene Literatur durch eine Bibliographie von Übersichtsartikeln abgedeckt wird. Schwerpunkt ist der Beitrag von Lactobacillen, Lactococcen, Streptococcen und Bifidobakterien zur Aromabildung bei fermentierten Milchprodukten. Tabellen mit vergleichbaren quantitativen Daten und den zugehörigen Literaturzitaten gewährleisten mit Hilfe von Schlüsselbegriffen einen schnellen Zugang zu einem Interessengebiet.
Abstract
A compilation of publications on the analysis and formation of aroma compounds produced by microorganisms used in dairy production is presented. Literature published between 1970 and 1993 is reviewed whereas literature published before 1970 is covered by a bibliography of review articles. Special attention was given to the contribution of lactobacilli, streptococci, lactococci, and bifidobacteria on the formation of volatile aroma compounds in dairy products. Comparative quantitative data including complete citation of the references are listed in tables thus providing a quick access to an area of special interest with the help of key words.
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Imhof, R., Bosset, J.O. Relationships between micro-organisms and formation of aroma compounds in fermented dairy products. Z Lebensm Unters Forch 198, 267–276 (1994). https://doi.org/10.1007/BF01193173
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DOI: https://doi.org/10.1007/BF01193173