Kluyveromyces lactis and Saccharomyces cerevisiae , two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem

Author： Kagkli Dafni-Maria   Tâche Roselyne   Cogan Timothy   Hill Colin   Casaregola Serge   Bonnarme Pascal  

Publisher： Springer Publishing Company

ISSN： 0175-7598

Source： Applied Microbiology and Biotechnology, Vol.73, Iss.2, 2006-11, pp. : 434-442

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