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

Principal Investigator:

Bart Weimer, Utah State University

Co-Investigators:

 

Project Summary:

Publications:

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

Theses:

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.

Presentations:

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.