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

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• 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 /
  著者:: Bruinenberg, P. G.
• 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 /
  著者:: Chambellon, Emilie.
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