The Relationship of Serine Deamination and Hydrogen Sulfide Production by Lactobacillus casei to Cheddar Cheese Flavor

Almy, 1925, A Method for the Estimation of Hydrogen Sulfide in Proteinaceous Food Products, J.Am.Chem.Soc., 47, 1381, 10.1021/ja01682a024 1953 Barnicoat, 1950, Oxidation of Bixin in Annatto-Colored Cheeses Promoted by Sulphydryl Compounds, J. Dairy Research, 17, 209, 10.1017/S0022029900005781 Fabian, 1953, A New V-S Medium for Determining Lactobacilli, Food Research, 18, 280, 10.1111/j.1365-2621.1953.tb17719.x Kristoffersen, T. Degradation of Amino Acids by Lactotacillus casei in Relation to Flavor Development in Cheddar Cheese. Unpublished Ph.D. thesis, Iowa State College Library. 1954. Kristoffersen, 1955, Degradation of Amino Acids by Lactobacillus casei and Some Factors Influencing Deamination of Serine, Applied Microbiol., 3, 268, 10.1128/AEM.3.5.268-273.1955 Sherwood, 1939, The Bacterial Flora of New Zealand Cheddar Cheese, J. Dairy Research, 10, 426, 10.1017/S0022029900003034