Production of flavor compounds by lactic acid bacteria in fermented foods

Kouakou-Kouamé Clémentine Amenan, N'Guessan Florent Kouadio, Montet Didier, Koffi Djè Marcellin. 2023. Production of flavor compounds by lactic acid bacteria in fermented foods. In : Lactic acid bacteria as cell factories: Synthetic biology and metabolic engineering. Montet Didier (ed.), Ray Ramesh C. (ed.), De Carvalho Azevedo Vasco Ariston (ed.), Paramithiotis Spiros (ed.). Cambridge : Elsevier, 239-270. (Applied Biotechnology Reviews Series) ISBN 978-0-323-91930-2

Auteurs et affiliations

• Kouakou-Kouamé Clémentine Amenan, UNA [Université Nangui Abrogoua] (CIV)
• N'Guessan Florent Kouadio, UNA [Université Nangui Abrogoua] (CIV)
• Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)
• Koffi Djè Marcellin, UNA [Université Nangui Abrogoua] (CIV)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/611183/)

Métriques

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