%0 Journal Article
%9 ACL : Articles dans des revues avec comité de lecture non répertoriées par l'AERES
%A Christen, Pierre
%T Produccion de aromas por fermentacion en medio solido
%D 1995
%L fdi:010006795
%G SPA
%J Topicos de Investigacion y Posgrado
%K FERMENTATION EN MILIEU SOLIDE ; PRODUIT ALIMENTAIRE ; MICROORGANISME ; BIOSYNTHESE
%K AROME
%N 2
%P 102-109
%U https://www.documentation.ird.fr/hor/fdi:010006795
%> https://horizon.documentation.ird.fr/exl-doc/pleins_textes/pleins_textes_6/b_fdi_45-46/010006795.pdf
%V 4
%W Horizon (IRD)
%X The fermentation of solid raw materials has been used for a long time to improve the organoleptic quality of food. Some examples come from traditional fermented food in Asia, Europe and America. Many microorganisms such as lactic bacteria (vegetables, dairy products, meat), some yeasts (bread) and various filamentous fungi (cheeses) are involved in these natural processes. In this paper are presented some examples of the use of microorganisms for the generation of aroma in solid medium. This includes the direct production in the raw material, the biosynthesis of specific molecules and the bioconversion of precursors into molecules of powerful aroma. Spacial interest is given to the activities developped in this field within the cooperation accords between ORSTOM (France) and the Bioprocess laboratory of the Autonomous Metropolitan University (Mexico). (Résumé d'auteur)
%$ 084FERMEN