Enhancement of 3-methylbutanal production in fermented milk using <em>Lactococcus lactis</em> subsp. <em>lactis</em> AJ01, a nutty flavor producing strain

Natsuki Hayashizaki

Presentation information

Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[3Ia] Livestock products, Milk products

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room I (3F N302)

Chair:Masato Ohnuma, Morimasa Tanimoto, Yousuke Aratani

10:45 AM - 11:00 AM

[3Ia-07] Enhancement of 3-methylbutanal production in fermented milk using Lactococcus lactis subsp. lactis AJ01, a nutty flavor producing strain

*Natsuki Hayashizaki¹, Harutoshi Tsuda^2,1 (1. Hirosaki Univ. Grad school of Sustainable Community Studies, 2. Hirosaki Univ. Faculty of Agriculture and Life Science)

Keywords:Lactic acid bacteria, High performance liquid chromatography, Cheese, 3-methylbutanal, Nutty flavor

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