@article{fdi:010006795,
  title = {{P}roduccion de aromas por fermentacion en medio solido},
  author = {{C}hristen, {P}ierre},
  editor = {},
  language = {{SPA}},
  abstract = {{T}he fermentation of solid raw materials has been used for a long time to improve the organoleptic quality of food. {S}ome examples come from traditional fermented food in {A}sia, {E}urope and {A}merica. {M}any microorganisms such as lactic bacteria (vegetables, dairy products, meat), some yeasts (bread) and various filamentous fungi (cheeses) are involved in these natural processes. {I}n this paper are presented some examples of the use of microorganisms for the generation of aroma in solid medium. {T}his includes the direct production in the raw material, the biosynthesis of specific molecules and the bioconversion of precursors into molecules of powerful aroma. {S}pacial interest is given to the activities developped in this field within the cooperation accords between {ORSTOM} ({F}rance) and the {B}ioprocess laboratory of the {A}utonomous {M}etropolitan {U}niversity ({M}exico). ({R}{\'e}sum{\'e} d'auteur)},
  keywords = {{FERMENTATION} {EN} {MILIEU} {SOLIDE} ; {PRODUIT} {ALIMENTAIRE} ; {MICROORGANISME} ; {BIOSYNTHESE} ; {AROME}},
  booktitle = {},
  journal = {{T}opicos de {I}nvestigacion y {P}osgrado},
  volume = {4},
  numero = {2},
  pages = {102--109},
  year = {1995},
  URL = {https://www.documentation.ird.fr/hor/fdi:010006795},
}