Altered specificity of lactococcal proteinase PI (Lactocepin I) in humectant systems reflecting the water activity and salt content of cheddar cheese /

Liknande verk

• Lysis of lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese /
• Development of a probiotic cheddar cheese containing human-derived lactobacillus paracasei strains /
• Use of a genetically enhanced, pediocin-producing starter culture, lactococcus lactis subsp. lactis MM217, to control listeria monocytogenes in cheddar cheese /
  av: Buyong, Nurliza.
• Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci /
  av: Gao, Song.
• Purification and characterization of cystathionine (gamma)-lyase from lactococcus lactis subsp. Cremoris SK11 : Possible role in flavor compound formation during cheese maturation /
  av: Bruinenberg, P. G.