Importance of glutamic acid and alpha-keto acids in cheese flavor development

Principal Investigator:

Bart Weimer, Utah State University



Project Summary:


Balasubramanian Ganesan, B.C. Weimer, K. Seefeldt, R. Koka, and B. Dias. 2002. Fatty acid production by lactococci, lactobacilli and brevibacteria. Submitted.


Balasubramanian Ganesan - Ph.D. in progress

Published Abstract:

Volatile fatty acid production by starter and adjunct bacteria. 2000. Bart Weimer, Bala Ganesan, and Kimberly Seefeldt. International Dairy Federation Biennial Cheese Flavor Conference, Banff, Alberta.


Balasubramanian Ganesan and Bart Weimer. 2002. Fatty acid production by lactococci during carbohydrate starvation in a chemically defined medium. American Society for Microbiology, Salt Lake City, UT.