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

Código QR

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

Guardado en:

Detalles Bibliográficos
Autor principal:	Bruinenberg, P. G.
Otros Autores:	Limsowtin, G. K. Y., Roo, G. De.
Formato:	Artículo
Lenguaje:	English
Materias:	Cheese maturation Cystathionine Flavor compound formation Lactococcus lactis
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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

Ejemplares similares

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

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 /

Flavor chemistry and technology
por: Reineccius, Gary
Publicado: (2006)

Fenaroli’s handbook of flavor ingredients
por: Burdock, George A.
Publicado: (2010)

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 /

Flavors and fragrances
Publicado: (1994)

Natural food flavors and colorants
por: Attokaran, Mathew, et al.
Publicado: (2017)

Diacetyl production mechanism by a strain of Lactococcus lactis spp. lactis bv. diacetylactis. Study of alpha-acetolactic acid extracellular accumulation under anaerobiosis /
por: Rondags, E.

Feed flavor and animal nutrition
por: Tribble, Talmadge B.
Publicado: (1962)

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

Glutamate biosynthesis in lactococcus lactis subsp. lactis NCDO 2118 /
por: Lapujade, P.

Flavour science recent advances and trends
Publicado: (2006)

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

Radiation sensitivities in the terminal stages of megakaryocytic maturation and platelet production /

Bacterial community structure and location in stilton cheese /
por: Ercolini, Danilo.

Analysis of the bacteriolytic enzymes of the autolytic lactococcus lactis subsp. cremoris strain AM2 by renaturing polyacrylamide gel electrophoresis : identification of a prophage-encoded enzyme /
por: Lepeuple, Anne-Sophie.

The relation between interest rate derivatives, debt maturity structure, exposure in the lodging industry /
por: Singh, Amrik.

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

Purification and characterization of l-methionine gamma-lyase from brevibacterium linens BL2 /
por: Dias, Benjamin.

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

A pediocin-producing lactobacillus plantarum strain inhibits listeria monocytogenes in a multispecies cheese surface microbial ripening consortium /

A mathematical model of ethanol fermentation from cheese whey. I : Model development and parameter estimation /
por: Wang, Chen-Jen.

Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium lines as evaluated in situ on soft cheese /

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

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

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

Effect of raw-milk cheese consumption on the enterococcal flora of human feces /

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

Cơ thể nữ giới
por: Stoppard, Miriam
Publicado: (2006)

Role of streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention /

Development of a probiotic cheddar cheese containing human-derived lactobacillus paracasei strains /

Purification and characterization of a prolidase from Lactobacillus casei subsp. casei IFPL 731 /
por: Fernandez-Espla, M. D.

Accessory gland size influences time to sexual maturity and mating frequency in the stalk-eyed fly, Cyrtodiopsis dalmanni /

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

Umami :
por: Kawamura, Yojiro
Publicado: (1987)

Recovery of aroma compounds from a wine-must fermentation by organophilic pervaporation /

Specificity of milk peptide utilization by lactococcus lactis /

Increased production of folate by metabolic engineering of lactococcus lactis /