ABSTRACT
Peptides can have sour, sweet, salty, umami, or bitter ‹avors. Bitterness of the peptides can be an issue in certain products. In fermented foods, such as cheese, it is possible to formulate the association of ‹ora to equilibrate the protease activity of certain micro‹ora (e.g., Penicillium) having strong proteolytic activities with ‹ora having peptidase activities such as Geotrichum (Molimard et al. 1994) to avoid the occurrence of the bitter defect.
