Lysis of lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese /
Đã lưu trong:
Andre forfattere: | De Jonge, Boudewijn., Hugenholtz, Jeroen., Meijer, Wilco., Smit, Gerrit., Twigt, Marja., Van de Bunt, Bert. |
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Format: | Bài viết |
Sprog: | English |
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Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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Lignende værker
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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 /
af: Bruinenberg, P. G. - An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds /
- 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 /