The major lactococcal cell wall autolysin AcmA does not determine the rate of autolysis of Lactococcus lactis subsp. cremoris 2250 in Cheddar cheese

International Dairy Journal

Volumn 8, Issue 10-11, 1998, Pages 843-850

  Pillidge, Christopher J ^a   Govindasamy Lucey, Selvarani ^a,b   Gopal, Pramod K ^a   Crow, Vaughan L ^a  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

AcmA; Autolysis; Cell wall; Cheese ripening; Lactococcus lactis

Indexed keywords

AMINO ACID SEQUENCE; AUTOLYSIS; BUFFER; CHEESE; ENZYME ACTIVITY; FOOD PROCESSING; MICROBIAL GROWTH; MILK; SODIUM DIHYDROGEN PHOSPHATE;

LACTOCOCCUS LACTIS;

EID: 0032193684     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(98)00124-1     Document Type: Article

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