Ripening of gouda cheese using genetically modified Lactococcus lactis starters

Kieler Milchwirtschaftliche Forschungsberichte

Volumn 57, Issue 4, 2005, Pages 263-272

  Bockelmann, W ^a   Golecki, S ^a   Kok, J ^b   Mierau, I ^b   Heller, K J ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b UNIVERSITY OF GRONINGEN   (Netherlands)

Author keywords

Food grade; Genetically modified starter; L. lactis); Microbiology (Cheese ripening; Peptidases

Indexed keywords

LACTOCOCCUS LACTIS; PEPO;

EID: 33745186649     PISSN: 00231347     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

1. Fox, P.F., Law, J., McSweeney, P.L.H., & Wallace, J.: Biochemistry of cheese ripening. In P.F. Fox Cheese: Chemistry, Physics, and Microbiology, Vol. 1 (pp. 389-438) New York: Chapman & Hall (1996)
2. Poolman, B., Kunji, E.R.S., Hagting, A., Juillard, V., & Konings, W. N.: Journal of Applied Bacteriology, Symposium Supplement, 79 65-75 (1995)
3. Kunji, E.R., Mierau, I., Hagting, A., Poolman, B., Konings, W.N.: Antonie Van Leeuwenhoek 70 187-221 (1996)
4. Law, J. & Haandrikman, A.: International Dairy Journal 7 1-11 (1997)
5. Chich, J.F., Chapot-Chartier, M.P., Ribadeau-Dumas, B., Gripon, J.C: FEBS Lett. 314 139-42 (1992)
6. Bosman, B.W., Tan, P.S., Konings, W.N.: Appl. Environ. Microbiol. 56 1839-1843 (1990)
7. van Alen-Boerrigter, I.J., Baankreis, R., de Vos, W.M.: Appl. Environ. Microbiol. 57 2555-2561 (1991)
8. Chapot-Chartier, M.P., Nardi, M., Chopin, M.C., Chopin, A., Gripon, J.C.: Appl. Environ. Microbiol. 59 330-333 (1993)
9. Baankreis, R.: The role of lactococcal peptidases in cheese ripening. Ph. D. thesis. University of Amsterdam, The Netherlands (1992)
10. Gasson, M.J.: J. Bacteriol. 154 1-9 (1983)
11. Mierau, I., Kunji, E.R., Leenhouts, K.L., Hellendoorn, M.A., Haandrikman, A.J., Poolman, B., Konings, W.N., Venema, G., Kok, J.: J. Bacteriol. 178 2794-2803 (1996)
12. Mierau, I., Haandrikman, A.J., Velterop, O., Tan, P.S., Leenhouts, K.L., Konings, W.N., Venema, G., Kok, J.: J. Bacteriol. 176 2854-2861 (1994)
13. Leenhouts, K., Buist, G., Bolhuis, A., ten Berge, A., Kiel, J., Mierau, I., Dabrowska, M., Venema, G. & Kok, J.: Mol. Gen. Genet. 253 217-224 (1996)
14. Hoppe-Seyler, T.S.: Tilsit cheese: development of a defined surface starter culture. Ph.D. Thesis, University of Kiel, Germany (in German) (1998)
15. Mierau, I., Haandrikman, A.J., Leenhouts, K.L., Tan, P.S., Konings, W.N., Venema, G., Kok, J. (1995) Genetics of peptide degradation in Lactococcus: gene cloning, construction and analysis of peptidase negative mutants. Dev. Biol. Stand. 85:503-7.
16. Mierau, I., Tan, P.S., Haandrikman, A.J., Mayo, B., Kok, J., Leenhouts, K.J., Konings, W.N., Venema, G. (1993) Cloning and sequencing of the gene for a lactococcal endopeptidase, an enzyme with sequence similarity to mammalian enkephalinase. J. Bacteriol. 175:2087-96.
17. Erratum in: J Bacteriol 1993;175:3918.