Food-grade controlled lysis of lactococcus lactis for accelerated cheese ripening

Nature Biotechnology

Volumn 15, Issue 10, 1997, Pages 976-979

  De Ruyter, Pascalle G G A ^a,b   Kuipers, Oscar P ^a,b   Meijer, Wilco C ^a,b   De Vos, Willem M ^a,b  

^a Genetics Group   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL METABOLISM; CHEESE; ENZYME ACTIVATION; ENZYME ACTIVITY; FERMENTATION; LACTOCOCCUS LACTIS; NONHUMAN; PRIORITY JOURNAL; STRAIN DIFFERENCE;

BACTERIAL PROTEINS; BACTERIOPHAGES; CELL DIVISION; CHEESE; CLONING, MOLECULAR; ENZYMES; FERMENTATION; FOOD PRESERVATIVES; GENE EXPRESSION REGULATION, BACTERIAL; L-LACTATE DEHYDROGENASE; LACTOCOCCUS LACTIS; N-ACETYLMURAMOYL-L-ALANINE AMIDASE; NISIN; PLASMIDS; POLYMERASE CHAIN REACTION;

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS; STREPTOCOCCUS;

EID: 0030770596     PISSN: 10870156     EISSN: 15461696     Source Type: Journal    
DOI: 10.1038/nbt1097-976     Document Type: Article

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