Production of flavor compounds by lactic acid bacteria in fermented foods

Book chapter

Clémentine Amenan Kouakou-Kouamé, Florent Kouadio N'Guessan, Didier Montet and Marcellin Koffi Djè

Lactic acid bacteria as cell factories: Synthetic biology and metabolic engineering, pp.239-270

Applied Biotechnology Reviews Series

2023

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Title: Production of flavor compounds by lactic acid bacteria in fermented foods
Creators - without role: Clémentine Amenan Kouakou-Kouamé - Université Nangui Abrogoua
Florent Kouadio N'Guessan - Université Nangui Abrogoua
Didier Montet - Université de Montpellier, Démarche intégrée pour l'obtention d'aliments de qualité - QUALISUD
Marcellin Koffi Djè - Université Nangui Abrogoua
Contributors - without role: Montet Didier (ed.)
Ray Ramesh C. (ed.)
De Carvalho Azevedo Vasco Ariston (ed.)
Paramithiotis Spiros (ed.)
Publication Details: Lactic acid bacteria as cell factories: Synthetic biology and metabolic engineering, pp.239-270
Series: Applied Biotechnology Reviews Series
Identifiers: 9977803709311
Academic Unit: Démarche intégrée pour l'obtention d'aliments de qualité - QUALISUD
Language: English
Resource Type: Book chapter
Local Fields: hal-05182543