Lysis of Lactococcus lactis subsp. cremosis SK110 and its nisin-immune transconjugant in relation to flavor development in cheese

Applied and Environmental Microbiology

Volumn 64, Issue 5, 1998, Pages 1950-1953

  Meijer, Wilco ^a   Van De Bunt, Bert ^a   Twigt, Marja ^a   De Jonge, Boudewijn ^b   Smit, Gerrit ^a   Hugenholtz, Jeroen ^a  

^a NIZO FOOD RESEARCH   (Netherlands)

^b ROCKEFELLER UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID ANALYSIS; ARTICLE; BACTERIUM CULTURE; CHEESE; ENZYME ACTIVITY; HYDROLYSIS; LACTOCOCCUS; LACTOCOCCUS LACTIS; MILK; PROTEIN DEGRADATION; ULTRAVIOLET RADIATION;

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; NEGIBACTERIA; STREPTOCOCCUS;

EID: 0031805829     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.64.5.1950-1953.1998     Document Type: Article

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