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

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• Purification and characterization of cystathionine (gamma)-lyase from lactococcus lactis subsp. Cremoris SK11 : Possible role in flavor compound formation during cheese maturation /
  gan: 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 /
• An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds /
• Characterization of the highly autolytic lactococcus lactis subsp. cremoris strains CO and 2250 /