urification and characterization of cystathionine γ-lyase from Lactococcus lactis subsp. cremoris SK11: Possible role in flavor compound formation during cheese maturation

Applied and Environmental Microbiology

Volumn 63, Issue 2, 1997, Pages 561-566

  Bruinenberg, Paul G ^a   De Roo, Guy ^a   Limsowtin, Gäetan K Y ^a  

^a Australian Starter Culture Research Centre   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; CHEESE; ENZYME ACTIVITY; ENZYME ISOLATION; ENZYME PURIFICATION; FERMENTATION; LACTOBACILLUS; NONHUMAN;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. CREMORIS;

EID: 0030938985     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.63.2.561-566.1997     Document Type: Article

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