Improvements in the aroma of baked goods such as bread are achieved by using Lactobacillus pontis strains to increase production of ornithine and so of acetylpyroline

摘要

Lactobacillus pontis strains used to form ornithine and so improve the aroma of baked goods are used as isolates such that arginine is almost quantitatively converted to ornithine which, on heating, gives the aroma compound acetylpyroline.