Using microbial systems in order to obtain fermentation flavorings

Maria Iordan, Elena Bărăscu, Alexandru Stoica, Elena Corina Popescu
Food has complex flavor difficult to elucidate qualitatively and quantitatively, mainly due to the large number and diverse of the flavor components with high volatility and of the sensitivity techniques of isolation and concentration. Research concernings to flavorings obtained by biotechnological methods provides information on the microbial systems used for fermentation of natural media, optimized in order to accelerate the production of flavorings.type
This paper is an extended study on the main flavorings, such as butter, Cheddar and Roquefort cheese, with multiple possibilities for use in food processing.
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