| 摘要 |
A mixed culture of two or more microorganism strains, wherein at least one of said strains is individually selected on the basis of its ability to perform part of an enzymatic pathway, and said two or more strains together form a complete pathway towards a desired flavour compound, which is a culture for use in the manufacture of fermented products with enhanced or tailor-made flavour formation, wherein at least one of the strains is individually less capable or incapable of converting amino acids into volatile compounds to the extent of forming the desired flavour, but when used together the strains convert one or more amino acids into volatile compounds under appropriate conditions giving the desired flavour. Particular and preferred embodiments are starter cultures for the manufacturing of cheese, comprising a combination of various Lactoccocus strains and a combination of a Brevibacterium strain and a Staphylococcus strain, respectively. |
