Maison du lait
42 rue du Châteaudun
75314 PARIS Cedex 9
Propionibacterium
freudenreichii
bactérie
Pâte pressée cuite
CNIEL
Actalia Produits Laitiers
1992
THIERRY A., RICHOUX R., KERJEAN J.R. 2004.Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese. Int. Dairy J. 14:801-807
THIERRY A., MAILLARD M.B., BONNARME P., ROUSSEL E. 2005. The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development. J Agric Food Chem. 53(10):4157-65
DHERBECOURT J., MAILLAIRD M.B., CATHELINE D., THIERRY A. 2008. Production of branched-chain aroma compounds by Propionibacterium freudenreichii: links with the biosynthesis of membrane fatty acids. J Appl Microbiol. 105(4):977-85
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