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Method for improving flavor production in a fermented food product

By M.I. Pastink, W.M. de Vos, J. Sikkema and J. Hugenholtz

Abstract

The invention describes a method for improving flavor production in a fermented food product, a S. thermophilus strain wherein glutamate dehydrogenase is inactivated, as well as a food product comprising such strain. Moreover, the invention describes a method for identifying S. thermophilus strains having improved flavor production, and use thereof for improving flavor production in a fermented food produc

Year: 2011
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Provided by: NARCIS
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