Lysis of lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese /

Những quyển sách tương tự

• Purification and characterization of cystathionine (gamma)-lyase from lactococcus lactis subsp. Cremoris SK11 : Possible role in flavor compound formation during cheese maturation /
  Bỡi: Bruinenberg, P. G.
• Influence of reduced water activity on lactose metabolism by lactococcus lactis subsp. cremoris at different pH values /
• Cooperation between lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids /
• Characterization of the highly autolytic lactococcus lactis subsp. cremoris strains CO and 2250 /
• Development and use of a screening procedure for production of (alpha)-acetolactate by lactococcus lactis subsp. Lactis biovar diacetylactis strains /
  Bỡi: Monnet, C.