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

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.
• 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 /
  af: Chambellon, Emilie.
• Specificity of milk peptide utilization by lactococcus lactis /
• The LDH phylogeny for environmental isolates of Lactococcus lactis is consistent with rRNA genotypes but not with phenotypes /