Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese.
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DOI: 10.3168/jds.2017-13577
Abstract: Endogenous production of α-dicarbonyls by lactic acid bacteria can influence the quality and consistency of fermented foods and beverages. Methylglyoxal (MG) in Parmesan cheese can contribute toward undesired browning during low temperature ripening and storage… read more here.
Keywords: lactobacillus demonstrate; thiol independent; demonstrate thiol; independent metabolism ... See more keywords