Involvement of a prophage in the lysis of Lactococcus lactis subsp. cremoris AM2 during cheese ripening

International Dairy Journal

Volumn 8, Issue 7, 1998, Pages 667-674

  Lepeuple, A S ^a   Vassal, L ^a   Cesselin, B ^a   Delacroix Buchet, A ^a   Gripon, J C ^a   Chapot Chartier, M P ^a  

^a CEMAGREF   (France)

Author keywords

Cheese ripening; Lactococcus lactis; Lysis; Prophage

Indexed keywords

AMINO ACID; CELL VIABILITY; CHEESE RIPENING; ELECTRON MICROSCOPY; INTRACYTOPLASMIC PEPTIDASE; LYSIS; NITROGEN; PHOSPHOTUNGSTIC ACID; PROPHAGE; PROTEIN DEGRADATION;

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

EID: 0032125113     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(98)00104-6     Document Type: Article

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