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2014•International Journal of Food MicrobiologyOpen access

Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds

Alyson L. Yee, Marie-Bernadette Maillard, Nathalie Roland, Victoria Chuat, Aurélie Leclerc, Tomislav Pogačić, Florence Valence, Anne Thierry

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Key concepts: Propionibacterium freudenreichii, Propionibacterium, Aroma, Flavor, Food science, Cheese ripening, Biology, Cheesemaking

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