Influence of reduced water activity on lactose metabolism by lactococcus lactis subsp. cremoris at different pH values /

Lignende værker

• Lysis of lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese /
• 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.
• Glutathione protects lactococcus lactis against oxidative stress /
• 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 /
  af: Monnet, C.