An ecological study of lactococci isolated from raw milk in the camembert cheese registered designation of origin area /

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An ecological study of lactococci isolated from raw milk in the camembert cheese registered designation of origin area /

Đã lưu trong:

Sonraí Bibleagrafaíochta
Údair Eile:	Corroler, D., Desmasures, N., Gueguen, M., Mangin, I.
Formáid:	Bài viết
Teanga:	English
Ábhair:	Bacteria Genetic diversity Genotype Lactococcus lactis Phenotype Raw milk
Clibeanna:	Cuir Clib Leis Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Míreanna Comhchosúla

Specificity of milk peptide utilization by lactococcus lactis /

The effects of adding lactococcal proteinase on the growth rate of Lactococcus lactis in milk depend on the type of enzyme /
le: Helinck, S.

Identification and detection of Bacillus sporothermodurans spores in 1, 10, 100 milliliters of raw milk by PCR /

The LDH phylogeny for environmental isolates of Lactococcus lactis is consistent with rRNA genotypes but not with phenotypes /

Interaction between proteolytic strains of Lactococcus lactis influenced by different types of proteinase during growth in milk /
le: Flambard, B.

Heat inactivation of Mycobacterium paratuberculosis in raw milk : Are current pasteurization conditions effective ? /
le: Stabel, J. R.

The contribution of caseins to the amino acid supply for lactococcus lactis depends on the type of cell envelope proteinase /

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

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

Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci /
le: Gao, Song.

Isolation and properties of Lactococcus lactis subsp. lactis biovar diacetylactis CNRZ 483 mutants producing diacetyl and acetoin from glucose /

Purification and characterization of cystathionine (gamma)-lyase from lactococcus lactis subsp. Cremoris SK11 : Possible role in flavor compound formation during cheese maturation /
le: Bruinenberg, P. G.

Genetic diversity and spoilage potentials among pseudomonas spp. isolated from fluid milk products and dairy processing plants /
le: Dogan, Belgin.

Sequence diversity and functional conservation of the origin of replication in lactococcal prolate phages /

An origin of transfer (oriT) on the conjugative element pRS01 from lactococcus lactis subsp. lactis ML3 /

Development and use of a screening procedure for production of (alpha)-acetolactate by lactococcus lactis subsp. Lactis biovar diacetylactis strains /
le: Monnet, C.

Cooperation between lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids /

CodY-regulated aminotransferases AraT and BcaT play a major role in the growth of lactococcus lactis in milk by regulating the intracellular pool of amino acids /
le: Chambellon, Emilie.

Molecular ecology of Streptococcus thermophilus bacteriophage infections in a cheese factory /

Benefits and potential risks of the lactoperoxidase system of raw milk preservation :
Foilsithe: (2006)

Selection in the presence of a genotype by environment interaction : Response in environmental sensitivity /

Determination of the domain of the lactobacillus delbrueckii subsp. bulgaricus cell surface proteinase PrtB Involved in attachment to the cell wall after heterologous expression of the prtB gene in lactococcus lactis /

Cloning and expression of the lactococcus lactis purdek genes, required for growth in milk /
le: Nilsson, Dan.

A Deficiency in aspartate biosynthesis in lactococcus lactis subsp. lactis C2 causes slow milk coagulation /

Use of a genetically enhanced, pediocin-producing starter culture, lactococcus lactis subsp. lactis MM217, to control listeria monocytogenes in cheddar cheese /
le: Buyong, Nurliza.

Raw materials :
le: Corbet, Hugh
Foilsithe: (1975)

Phenotypic and genotypic biotyping of environmental strains of Vibrio cholerae non-O1 isolated in Italy /

Increased production of folate by metabolic engineering of lactococcus lactis /

Drying of milk and milk products
le: Carl W Hall
Foilsithe: (1971)

Altered specificity of lactococcal proteinase PI (Lactocepin I) in humectant systems reflecting the water activity and salt content of cheddar cheese /
le: Reid, Julian R.

Isolation of mycobacterium paratuberculosis from milk by immunomagnetic separation /
le: Grant, Irene R.

Genetic correlation and gene-environment interaction between alcohol problems and educational level in young adulthood /

How mutational networks shape evolution : lessons from RNA models /
le: Cowperthwaite, Matthew C.

Raw materials in peace and war
le: Staley, Eugene
Foilsithe: (1937)

Milk and milk products: Prepared for the use of agriculture college students
le: Clarence Henry Eckles
Foilsithe: (1943)

Cloning and Characterization of the lactococcal plasmid-encoded type II restriction/modification system, LlaDII /
le: Madsen, Annette.

The citrate transport system of lactococcus lactis subsp. lactis biovar diacetylactis is induced by acid stress /

Glucose metabolism in lactococcus lactis MG1363 under different aeration conditions : Requirement of acetate to sustain growth under microaerobic conditions /
le: Nordkvist, Mikkel.

A food-grade approach for functional analysis and modification of native plasmids in lactococcus lactis /
le: Cotter, Paul D.

Controlled modulation of folate polyglutamyl tail length by metabolic engineering of lactococcus lactis /