Controlled permeabilization of Lactococcus lactis cells as a means to study and influence cheese ripening processes

International Dairy Journal

Volumn 16, Issue 7, 2006, Pages 788-796

  Exterkate, Fred A ^a  

^a NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Intracellular peptidase accessibility; Lactococcus lactis; Membrane permeabilization

Indexed keywords

ALCOHOLS; CELLS; ENZYMES; OPTIMIZATION; PH EFFECTS; SUBSTRATES; TEMPERATURE MEASUREMENT;

INTRACELLULAR PEPTIDASE ACCESSIBILITY; LACTOCOCCUS LACTIS; MEMBRANE PERMEABILIZATION; PERMEABILIZED CELLS;

DAIRY PRODUCTS;

LACTOCOCCUS LACTIS;

EID: 33646169372     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.05.002     Document Type: Article

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