奶酪硫键 cheese sulfur key

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类别 Category:flavor enhancers, flavoring agents   美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent : 谷歌学术 Google Scholar: 搜索 Search 谷歌书 Google Books: 搜索 Search 谷歌学术 Google Scholar: with 字 word "volatile" 搜索 Search 谷歌学术 Google Scholar: with 字 word "flavor" 搜索 Search 谷歌学术 Google Scholar: with 字 word "odor" 搜索 Search 调香师和调味师 Perfumer and Flavorist: 搜索 Search 谷歌专利 Google Patents: 搜索 Search 美国专利 US Patents: 搜索 Search 欧盟专利 EU Patents: 搜索 Search   物理性质 Physical Properties: 食品化学品法典列表 Food Chemicals Codex Listed: No   感官特性 Organoleptic Properties: 风味类型 Flavor Type: cheesy cheesy 口味描述 Taste Description: cheesy 来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found).   化妆品信息 Cosmetic Information: 没找到 None found   供应商 Suppliers: 餐饮项目 F&F Projects 风味香水顾问 Flavour & Fragrance Consultancy 为香精香料行业提供分析和开发服务。 Analytical and Development Services to the Flavour and Fragrance Industry.   安全信息 Safety Information:   危害识别 Hazards identification   物质或混合物的分类 Classification of the substance or mixture 根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) 没有找到。 None found. ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements   象形图 Pictogram   危险说明 Hazard statement(s) 没有找到。 None found. 防范说明 Precautionary statement(s) 没有找到。 None found. 口服/肠胃外毒性 Oral/Parenteral Toxicity: 未定 Not determined 皮肤毒性 Dermal Toxicity: 未定 Not determined 吸入毒性 Inhalation Toxicity: 未定 Not determined   使用安全信息 Safety in Use Information: 类别 Category: flavor enhancers, flavoring agents 奶酪硫磺关键使用水平的建议值 Recommendation for cheese sulfur key usage levels up to:   不用于香水。 not for fragrance use.     安全参考 Safety references: 没找到 None found   参考资料 References: 没找到 None found   其他资料 Other Information:   潜在搅拌机 Potential Blenders and 核心组件 core components note 气味 For Odor 酸性的 acidic 2- methyl butyric acid FL/FR 黄油的 buttery butyl butyryl lactate FL/FR cheesy butyric acid FL/FR heptanoic acid FL/FR 2- heptanone FL/FR 2- methyl hexanoic acid FL/FR 2- methyl valeric acid FL/FR 异 iso valeric acid FL/FR valeric acid FL/FR 奶油状 creamy 蜡状的 waxy lactone FL/FR 泥土的 earthy 2- octanone FL/FR 脂肪的 fatty hexanoic acid FL/FR octanoic acid FL/FR 花的 floral 2- decanone FL/FR 新鲜 fresh 10- undecen-1-yl acetate FL/FR 果味的 fruity 4- heptanone FL/FR methyl valerate FL/FR 2- nonanone FL/FR 山梨糖基 sorby byl butyrate FL/FR 2- undecanone FL/FR 真菌的 fungal 1- decen-3-ol FL/FR 绿 green 3- heptanone FL/FR 3- hepten-2-one FL/FR 3- hexenyl isovalerate FL/FR herbal 3- octanone FL/FR 肥皂的 soapy ethyl undecanoate FL/FR 含硫的 sulfurous methyl mercaptan FL/FR 热带 tropical 热带 tropical 3-thiobutyrate FL/FR 蔬菜 vegetable methional FL/FR 蜡状的 waxy 9- decenoic acid FL/FR myristic acid FL/FR nonanoic acid FL/FR 2- tridecanone FL/FR undecanoic acid FL/FR 用于调味 For Flavor 酸性的 acidic （e）-2 (E)-2- hexenoic acid FL valeric acid FL/FR 苦 bitter glyceryl tributyrate FL 黄油的 buttery 2- methyl valeric acid FL/FR cheesy 铵盐 ammonium isovalerate 30% in pg FL cheese aldehyde key FL 切达干酪 cheddar cheese enhancers FL 蓝色 blue cheese enhancers FL cheese enhancers FL 巴马干酪 parmesan cheese enhancers FL 美国 american cheese enhancers FL cheese ester key FL 巴马干酪 parmesan cheese extract FL 玉米片 nacho cheese flavor FL 熏制 smoked gouda gouda cheese flavor FL colby by colby by cheese flavor FL 熏制 smoked 切达干酪 cheddar cheese flavor FL 戈贡佐拉 gorgonzola cheese flavor FL 白 white 切达干酪 cheddar cheese flavor FL camembert camembert cheese flavor FL 兰切罗 ranchero cheese flavor FL brie brie cheese flavor FL asiago asiago cheese flavor FL 曼切戈 manchego cheese flavor FL 肢动者 limburger cheese flavor FL 羊乳酪 feta cheese flavor FL 奶酪 mozzarella cheese flavor FL 芝士 paneer cheese flavor FL 羊乳干酪 roquefort cheese flavor FL 切达干酪 cheddar cheese flavor FL 蒙特雷 monterey 插口 jack cheese flavor FL 巴马干酪 parmesan cheese flavor FL cheese flavor FL 山寨 cottage cheese flavor FL 罗曼诺 romano cheese flavor FL 马斯卡彭 mascarpone cheese flavor FL 普罗卧酮 provolone cheese flavor FL 尖锐 sharp 切达干酪 cheddar cheese flavor FL 白 white 切达干酪 cheddar 辣椒 jalapeno cheese flavor FL 明斯特 muenster cheese flavor FL 美国 american cheese flavor FL 凝乳 ricotta cheese flavor FL 瓦哈卡 oaxaca cheese flavor FL 蓝色 blue cheese flavor FL gouda gouda cheese flavor FL 纳夫沙泰尔 neufchatel cheese flavor FL edam edam cheese flavor FL 情感的 emmental cheese flavor FL 轻度 mild 切达干酪 cheddar cheese flavor FL cotija cotija cheese flavor FL baker's cheese flavor FL 瑞士 swiss cheese flavor FL 混合 blended cheese flavor FL old old 英语 english cheese flavor FL 白 white 切达干酪 cheddar cheese 粉 powder flavor FL （e）-2 (E)-2,4- dimethyl-2-pentenoic acid FL 2- heptanone FL/FR hexanoic acid FL/FR 3- hydroxy-5-methyl-2-hexanone FL methyl ketones FL 2- nonanone FL/FR 异 iso valeric acid FL/FR 奶油状 creamy butyl butyryl lactate FL/FR 奶油 cream cheese flavor FL 3- hepten-2-one FL/FR 蜡状的 waxy lactone FL/FR 乳业 dairy 乳业 dairy flavor FL 2- octanone FL/FR 4- pentenoic acid FL 泥土的 earthy 1- decen-3-ol FL/FR 脂肪的 fatty diacetyl trimer FL nonanoic acid FL/FR 2- tridecanone FL/FR 发酵的 fermented 2- decanone FL/FR methyl thio isovalerate FL 果味的 fruity 4- heptanone FL/FR 甲硫基 methionyl butyrate FL 2- methyl butyric acid FL/FR methyl valerate FL/FR 山梨糖基 sorby byl butyrate FL/FR fusel 3- methyl-2-butanol FL 腻 greasy 10- undecen-1-yl acetate FL/FR 绿 green 3- hexenyl isovalerate FL/FR ketonic 3- heptanone FL/FR 多肉的 meaty 2- methyl 3-(methyl thio) furan FL 蘑菇 mushroom 3- octanone FL/FR 油腻的 oily 2- methyl hexanoic acid FL/FR 洋葱 onion methyl propyl tri硫化物 sulfide FL 肥皂的 soapy octanoic acid FL/FR sour butyric acid FL/FR 2,4- dimethyl-2-pentenoic acid FL 3- methyl valeric acid FL 含硫的 sulfurous methyl mercaptan FL/FR 热带 tropical 3-thiobutyrate FL/FR 塔科 taco 塔科 taco 玉米片 nacho 香料 spice flavor FL 番茄 tomato methional FL/FR 蜡状的 waxy 9- decenoic acid FL/FR ethyl undecanoate FL/FR heptanoic acid FL/FR myristic acid FL/FR undecanoic acid FL/FR 2- undecanone FL/FR 发酵母的 yeasty faex 酵母 extracts FL   潜在用途 Potential Uses: 没找到 None found   存在（自然 Occurrence (nature, 餐饮 food, 其他） other):note   可以自然 can be natural   同义词 Synonyms:   奶酪硫键 cheese sulfur key   文章 Articles: 已发布 PubMed:真菌菌株卡门培尔青霉和白念珠菌的元转录组分析显示了奶酪基质的分解以及成熟卡门培尔奶酪的感官特性的潜在发展。 Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese. 已发布 PubMed:低钠切达干酪和马苏里拉干酪的制造和感官分析。 Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses. 已发布 PubMed:奶酪中的挥发性硫化合物-难闻的分析挑战。 Volatile sulphur compounds in cheeses - an odorous analytical challenge. 已发布 PubMed:微粒乳清蛋白浓缩物的用途 Use of microparticulated whey protein concentrate, 产生胞外多糖的嗜热链球菌 exopolysaccharide-producing Streptococcus thermophilus, 以及用于制作低脂意大利干酪型奶酪的辅助文化。 and adjunct cultures for making low-fat Italian Caciotta-type cheese. 已发布 PubMed:高压处理可减缓羊奶蓝纹奶酪中的脂解作用和挥发性化合物的形成。 High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese. 已发布 PubMed:乳球菌mg1363基因组规模的代谢模型及其在风味形成分析中的应用。 Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation. 已发布 PubMed:一种生产低脂切达干酪的新方法。 A new method for the production of low-fat Cheddar cheese. 已发布 PubMed:蛋氨酸代谢 Methionine metabolism: 涉及的主要途径和酶以及奶酪中挥发性硫化合物的控制和多样化策略。 major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese. 已发布 PubMed:解脂耶氏酵母的研究揭示了酵母中硫代谢的新见解。 New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolytica. 已发布 PubMed:高压均质与热处理 High pressure homogenization versus heat treatment: 对生存的影响 effect on survival, 成长 growth, 乳隐球菌菌株的代谢和代谢。 and metabolism of dairy Leuconostoc strains. 已发布 PubMed:商业发酵精馏物和精选乳制品的二乙酰水平和挥发性特征。 Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods. 已发布 PubMed:重构牛奶减脂奶酪中挥发性化合物的生产以及受产多糖的菌株影响的理化特性。 Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain. 已发布 PubMed:短寿命的n-氧基自由基的电子转移性质。苯并三唑正氧基与二茂铁反应的动力学研究。与邻苯二甲酰亚胺-n-氧基的比较。 Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese. 已发布 PubMed:H, C, n和s稳定的同位素和矿物质剖面，客观地保证了磨碎硬质干酪的真实性。 N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses. 已发布 PubMed:从涂有油脂的奶酪表面分离出可变棒杆菌dsm 44702的完整基因组序列，并深入了解奶酪成熟和风味生成。 Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. 已发布 PubMed:s-甲基硫酯是由短杆菌从脂肪酸和支链氨基酸产生的 S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: 着重于L-亮氨酸分解代谢途径和酰基辅酶A中间体的鉴定。 focus on L-leucine catabolic pathway and identification of acyl-CoA intermediates. 已发布 PubMed:保留物对喷雾干燥乳清蛋白浓缩物和分离物风味的影响 Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate. 已发布 PubMed:乳酸菌中挥发性硫化物的形成能力 Volatile sulphur compounds-forming abilities of lactic acid bacteria: c-s裂解酶活性。 C-S lyase activities. 已发布 PubMed:挥发物的变化 Changes in volatile, 蜡质油脂制备的曲奇的感官特性和稳定性。 sensory and microbial profiles during preparation of smoked ewe cheese. 已发布 PubMed:奶酪相关细菌短小杆短杆菌对硫的有效性的全球调节。 Global regulation of the response to sulfur availability in the cheese-related bacterium Brevibacterium aurantiacum. 已发布 PubMed:脂肪减少对切达干酪风味和风味化学的影响。 Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. 已发布 PubMed:奶酪是固相胃排空研究的可靠替代食品。 Cheese is a reliable alternative meal for solid-phase gastric emptying study. 已发布 PubMed:奶酪乳酸菌参与蛋氨酸分解代谢的关键酶。 Key enzymes involved in methionine catabolism by cheese lactic acid bacteria. 已发布 PubMed:变形杆菌对奶酪微生物群落的建立和模型奶酪中挥发性香气化合物的产生的影响。 Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese. 已发布 PubMed:益生菌在半胱氨酸或蛋氨酸存在下产生的挥发性硫化合物。 Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine. 已发布 PubMed:从乳酸乳球菌中的短杆菌属细菌异质生产蛋氨酸-γ-裂合酶，并形成挥发性硫化合物。 Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds. 已发布 PubMed:叶小细菌的生长和香气贡献 Growth and aroma contribution of Microbacterium foliorum, 欧变形杆菌和精神细菌sp。在奶酪模型培养基中成熟期间。 Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium. 已发布 PubMed:芒斯特和卡门培尔奶酪中强力香气化合物的鉴定 Identification of a powerful aroma compound in munster and camembert cheeses: 3-巯基丙酸乙酯。 ethyl 3-mercaptopropionate. 已发布 PubMed:干酪成熟的酵母解脂耶氏酵母中L-蛋氨酸分解代谢的转录分析与挥发性硫化合物的生物合成有关。 Transcriptional analysis of L-methionine catabolism in the cheese-ripening yeast Yarrowia lipolytica in relation to volatile sulfur compound biosynthesis. 已发布 PubMed:半胱氨酸对起干酪的细菌生产挥发性硫化合物的影响。 The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria. 已发布 PubMed:使用不同的商业发酵剂通过碾压凝乳和搅拌凝乳方法制造的切达干酪之间的差异。 Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters. 已发布 PubMed:发酵食品中挥发性硫化合物的形成以及蛋氨酸和其他硫化合物的代谢。 Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food. 已发布 PubMed:编码胱硫醚裂解酶的两个干酪乳杆菌基因的克隆和鉴定。 Cloning and characterization of two Lactobacillus casei genes encoding a cystathionine lyase. 已发布 PubMed:通过从不同表面成熟的法国奶酪中分离出的细菌菌株生产挥发性香气化合物。 Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses. 已发布 PubMed:切达干酪大块（291千克）内的风味和质地发展的特征。 Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. 已发布 PubMed:干酪成熟的酵母从蛋氨酸和蛋氨酸-半胱氨酸混合物中生产挥发性硫化合物的比较。 Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures. 已发布 PubMed:硫代乳酸杆菌cnrz的遗传变异对胱硫醚β-裂合酶在氨基酸分解代谢成硫挥发物中的作用32。 Role of cystathionine beta-lyase in catabolism of amino acids to sulfur volatiles by genetic variants of Lactobacillus helveticus CNRZ 32. 已发布 PubMed:干酪酵母的基因表达和生化分析 Gene expression and biochemical analysis of cheese-ripening yeasts: 专注于L-蛋氨酸分解代谢 focus on catabolism of L-methionine, lactate, 和乳糖。 and lactose. 已发布 PubMed:微生物学 Microbiology, 生物化学 biochemistry, and volatile 组成 composition of 图卢姆 Tulum cheese 成熟了 ripened in 山羊 goat's skin 皮 or 塑料 plastic 包袋 bags. 已发布 PubMed:起干酪的微生物生产硫化氢的定量筛选方法的评价 Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: 迈向l-半胱氨酸分解代谢的第一步。 the first step towards l-cysteine catabolism. 已发布 PubMed:处理对母乳奶酪成熟过程中挥发性成分的影响 Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese. 已发布 PubMed:短时沟通 Short communication: 经验 empirical and 机械的 mechanistic 证据 evidence for the role of pyridoxal-5'-phosphate in the 代 基因 gene比 ration of 甲硫醇 methanethiol from methionine. 已发布 PubMed:向反应介质中添加氧化剂或还原剂会影响乳酸乳球菌将氨基酸转化为芳香化合物的能力。 Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis. 已发布 PubMed:在合成培养基中念珠菌产生的胱硫醚γ裂解酶的水平，以及与奶酪中硫风味的存在相关。 Levels of cystathionine gamma lyase production by Geotrichum candidum in synthetic media and correlation with the presence of sulphur flavours in cheese. 已发布 PubMed:麦芽糖乳球菌辅助培养物制得的切达干酪中坚果味形成的增强。 Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture. 已发布 PubMed:快速同时同位素比和碳元素分析的测量系统 A measuring system for the fast simultaneous isotope ratio and elemental analysis of carbon, 氢 hydrogen, 食品和其他生物材料中的氮和硫。 nitrogen and sulfur in food commodities and other biological material. 已发布 PubMed:乳酸克鲁维酵母和酿酒酵母 Kluyveromyces lactis and Saccharomyces cerevisiae, 奶酪生态系统中两种有效的脱酸和产生挥发性硫香气的微生物。 two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem. 已发布 PubMed:乳酸乳球菌il1403的ytje是具有α的c-s裂解酶 YtjE from Lactococcus lactis IL1403 Is a C-S lyase with alpha, 对蛋氨酸γ-消除活性。 gamma-elimination activity toward methionine. 已发布 PubMed:乳酸克鲁维酵母中的L-蛋氨酸降解途径 L-methionine degradation pathway in Kluyveromyces lactis: 蛋氨酸氨基转移酶编码基因的鉴定和功能分析。 identification and functional analysis of the genes encoding L-methionine aminotransferase. 已发布 PubMed:的证据证明在白假丝酵母和短杆菌属细菌中有明显的L-蛋氨酸分解代谢途径。 Evidence for distinct L-methionine catabolic pathways in the yeast Geotrichum candidum and the bacterium Brevibacterium linens. 已发布 PubMed:相关性 Correlation between 多元素 multielement 稳定 stable 同位素 isotope 比 ratio and 地域 geographical 起源 origin in 佩雷塔 Peretta 牛 cows' 牛奶 milk cheese. 已发布 PubMed:用切达干酪制成的全脂和低脂奶酪和奶酪脂肪的风味特征，并使用新颖的方法去除了脂肪。 Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process. 已发布 PubMed:通过氨基酸分解代谢形成风味。 Flavour formation by amino acid catabolism. 已发布 PubMed:属于六个不同物种的乳制品假单胞菌菌株在奶酪中产生的挥发性化合物。 Volatile compounds produced in cheese by pseudomonas strains of dairy origin belonging to six different species. 已发布 PubMed:支链氨基转移酶参与解脂耶氏酵母中挥发性硫化合物的产生。 Involvement of a branched-chain aminotransferase in production of volatile sulfur compounds in Yarrowia lipolytica. 已发布 PubMed: 乳类假单胞菌脆弱 fragi菌株在干酪中生产挥发性化合物。 已发布 PubMed:短杆菌属菌株的遗传转化产生大量不同的硫化合物。 Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds. 已发布 PubMed:顶空固相微萃取和气相色谱脉冲火焰光度检测法测定切达干酪中的挥发性硫化物。 Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection. 已发布 PubMed:平板技术的开发和验证，用于筛选产生挥发性硫化合物的微生物。 Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds. 已发布 PubMed:短杆菌亚麻中甲硫氨酸-γ-裂合酶编码基因的鉴定和功能分析。 Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens. 已发布 PubMed:挥发性游离脂肪酸可作为serra da estrela奶酪的成熟指标。 Volatile free fatty acids as ripening indicators for Serra da Estrela cheese. 已发布 PubMed:切达干酪中干酪乳杆菌d-羟基异己酸脱氢酶的过表达。 Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese. 已发布 PubMed:拉古萨诺奶酪的成分和香气成分 Composition and aroma compounds of Ragusano cheese: 天然牧场和总混合口粮。 native pasture and total mixed rations. 已发布 PubMed:甲硫基乙醛 Methylthioacetaldehyde, 一种可能的中间代谢物，可通过乳酸乳球菌从l-蛋氨酸生产挥发性硫化合物。 a possible intermediate metabolite for the production of volatile sulphur compounds from L-methionine by Lactococcus lactis. 已发布 PubMed:日粮中加入青贮饲料对蒙塔西奥奶酪中挥发性化合物的影响及其在熟化过程中的变化。 Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening. 已发布 PubMed:乳制品肠杆菌科细菌在奶酪中产生的挥发性化合物。 Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin. 已发布 PubMed:短杆菌属和念珠菌对挥发性硫化合物前体的分解代谢 Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, 奶酪生态系统的两种微生物。 two microorganisms of the cheese ecosystem. 已发布 PubMed:碳源和L-蛋氨酸对干酪奶酪酵母曲霉中硫化合物合成的双重影响。 Dual influence of the carbon source and L-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum. 已发布 PubMed:奶酪凝乳中添加酵母提取物对低脂切达干酪的蛋白水解和风味形成的影响的初步研究。 A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar. 已发布 PubMed:影响 Effect of 野生 wild 毒株 strains of 乳球菌 Lactococcus 乳酸菌 lactis on the volatile 轮廓 profile and the 感官 sensory 特点 characteristics of 母羊 母羊 ewes' 生的 raw 牛奶 milk cheese. 已发布 PubMed:硫代硫酸盐梭菌十一月 Clostridium thiosulfatireducens sp. nov., 蛋白水解 a proteolytic, 从上流厌氧污泥床（uasb）反应器中分离出的硫代硫酸盐和还原硫细菌。 thiosulfate- and sulfur-reducing bacterium isolated from an upflow anaerobic sludge blanket (UASB) reactor. 已发布 PubMed:奶酪发酵酵母生产挥发性化合物 Production of volatile compounds by cheese-ripening yeasts: 乳酸克鲁维酵母合成硫代乙酸甲酯的甲硫醇供体的要求。 requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis. 已发布 PubMed:干酪成熟微生物的l-甲硫氨酸降解潜力。 L-methionine degradation potentialities of cheese-ripening microorganisms. 已发布 PubMed:左旋蛋氨酸生产白大地黄的硫化合物 Sulfur compound production by Geotrichum candidum from L-methionine: 转氨步骤的重要性。 importance of the transamination step. 已发布 PubMed:辅助文化对低脂伊丹奶酪成熟度的影响。 Influence of adjunct cultures on ripening of reduced fat Edam cheeses. 已发布 PubMed:水牛芝士的酵母 Yeasts from Water Buffalo Mozzarella, 地中海地区的传统奶酪。 a traditional cheese of the Mediterranean area. 已发布 PubMed:瑞士乳杆菌无细胞提取物将氨基酸转化为芳香化合物。 Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus. 已发布 PubMed:影响 Effect of 巴氏灭菌 pasteurization of Ewe's 牛奶 milk and use of a 本机 native 起动机 starter culture on the volatile 组件 components and 感官 sensory 特点 characteristics of 朗卡尔 roncal cheese. 已发布 PubMed:干酪乳杆菌和植物乳杆菌通过氨基转移引发蛋氨酸分解代谢。 Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination. 已发布 PubMed:乳酸菌中硫化合物生产的多样性。 Diversity of sulfur compound production in lactic acid bacteria. 已发布 PubMed:干酪成熟细菌中L-蛋氨酸分解代谢途径的多样性。 Diversity of L-methionine catabolism pathways in cheese-ripening bacteria. 已发布 PubMed:甲硫氨酸通过两种不同的途径从蛋氨酸中产生香精硫化物。 Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum. 已发布 PubMed:理解和改善成熟奶酪风味的生物技术方法。 Biotechnological approaches to the understanding and improvement of mature cheese flavour. 已发布 PubMed:戈贡佐拉奶酪的气味影响化合物。 Odour-impact compounds of Gorgonzola cheese. 已发布 PubMed:比较美国生产的不同商业山羊奶产品的矿物质和胆固醇成分。 Comparison of mineral and cholesterol composition of different commercial goat milk products manufactured in USA. 已发布 PubMed:乳酸乳球菌metc基因的分子和功能分析 Molecular and functional analyses of the metC gene of Lactococcus lactis, 编码胱硫醚β-裂合酶。 encoding cystathionine beta-lyase. 已发布 PubMed:对软奶酪风味和相关化合物的最新了解。 Current knowledge of soft cheeses flavor and related compounds. 已发布 PubMed:十株假丝酵母生产硫香料。 Production of sulfur flavors by ten strains of Geotrichum candidum. 已发布 PubMed:与奶酪有关的细菌中的硫代谢。 Sulfur metabolism in bacteria associated with cheese. 已发布 PubMed:与干酪成熟有关的短杆菌属细菌的酶学和生化特性 Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: 回顾。 a review. 已发布 PubMed:发酵乳杆菌dt41的胱硫醚γ裂解酶的纯化和表征。 Purification and characterization of cystathionine gamma-lyase from Lactobacillus fermentum DT41. 已发布 PubMed:乳球菌将蛋氨酸转化为硫醇 Conversion of methionine to thiols by lactococci, 乳杆菌 lactobacilli, 和短杆菌 and brevibacteria 已发布 PubMed:来自戊糖小球菌k9.2的三肽酶的纯化和部分表征。 Purification and partial characterization of a tripeptidase from Pediococcus pentosaceus K9.2. 已发布 PubMed:结肠硫化物在溃疡性结肠炎的发病机理和治疗中的作用。 Colonic sulfide in pathogenesis and treatment of ulcerative colitis. 已发布 PubMed:可选择的 Selective 抑制剂 inhibitors of 一元胺 monoamine 氧化酶 oxidase. 4. 萨尔 SAR of 三环的 tricyclic 正甲基羧酰胺 N-methylcarboxamides and 同系物 con基因 geners 捆绑 binding at the 三环类 三环的 tricyclics' 亲水的 hydrophilic 捆绑 binding site. 已发布 PubMed:乳球菌亚种中半胱氨酸（γ）裂解酶的纯化和表征。 creemoris sk11 Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: 在奶酪成熟过程中可能形成风味化合物。 Possible Role in Flavor Compound Formation during Cheese Maturation. 已发布 PubMed:与饮食有关的羊奶气味成分。 Odorous constituents of ovine milk in relationship to diet. 已发布 PubMed: 乳酸球菌亚种中胱硫醚β-裂合酶的纯化和表征。 鸡骨草 cremoris b78及其在奶酪风味发展中的可能作用。 已发布 PubMed:维生素D缺乏症和乳腺癌 Vitamin D deficiency and cancer of the breast: 毫无争议的生态假说。 an unprovocative ecological hypothesis. 已发布 PubMed:[酵母细胞生物质的化学组成]。 [Chemical composition of the cellular biomass of yeasts]. 已发布 PubMed:美国生产的商业山羊奶奶酪的营养成分。 Nutrient profiles of commercial goat milk cheeses manufactured in the United States. 已发布 PubMed:吹扫捕集法测定即食食品中的挥发性卤代烃和二硫化碳。 Purge and trap method for determination of volatile halocarbons and carbon disulfide in table-ready foods. 已发布 PubMed:丽春红4r（e 124）的精细暴露评估查看页面或查看pdf Reevaluation of Monier-Williams method for determining sulfite in food. 已发布 PubMed:活性短杆菌属亚麻细胞的特性 Characteristics of viable Brevibacterium linens cells, 乳脂涂层微胶囊中的蛋氨酸和半胱氨酸。 methionine and cysteine in milkfat-coated microcapsules. 已发布 PubMed:蛋白 Protein, 脂肪 fat, 以及所选预制食品的氨基酸含量和蛋白质质量。 and amino acid content and protein quality of selected pre-prepared foods. 已发布 PubMed:"瑞士 Swiss cheese" 脾 spleen. 已发布 PubMed:定量测定食物蛋白质中可用蛋氨酸和半胱氨酸含量。 Quantitative determination of the content of available methionine and cysteine in food proteins. 已发布 PubMed:[关于卡梅伯特成熟过程中挥发性硫化合物的发生率的研究 [Studies on the incidence of volatile sulfur compounds during the ripening of Camenbert, 罗玛杜尔 Romadur, 收费 Tollen和edam edam奶酪。 2.化学和感官研究]。 已发布 PubMed:[关于卡门培尔奶酪成熟过程中挥发性硫化合物的发生率的研究 [Studies on the incidence of volatile sulfur compounds during the ripening of Camembert, 罗玛杜尔 Romadur, 收费 Tollen和edam edam奶酪。 1.知识状态]。 已发布 PubMed:用作食物的动植物中天然存在的毒性因子。 Naturally occurring toxic factors in plants and animals used as food.

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