-
1
-
-
33745686017
-
Study on cheese associated lactic acid bacteria under carbohydrate-limited conditions using D-stat cultivation
-
Adamberg K., Adamberg S., Laht T., Ardö Y., and Paalme T. Study on cheese associated lactic acid bacteria under carbohydrate-limited conditions using D-stat cultivation. Food Biotechnology 20 (2006) 143-160
-
(2006)
Food Biotechnology
, vol.20
, pp. 143-160
-
-
Adamberg, K.1
Adamberg, S.2
Laht, T.3
Ardö, Y.4
Paalme, T.5
-
2
-
-
84976035977
-
Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme
-
Ardö Y., and Petterson H.E. Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme. Journal of Dairy Research 55 (1988) 239-245
-
(1988)
Journal of Dairy Research
, vol.55
, pp. 239-245
-
-
Ardö, Y.1
Petterson, H.E.2
-
3
-
-
0037073419
-
The arginine deiminase pathway in the wine lactic acid bacterium Lactobacillus hilgardii X1B: structural and functional study of the arc ABC genes
-
Arena M.E., de Nadra M.C.M., and Munoz R. The arginine deiminase pathway in the wine lactic acid bacterium Lactobacillus hilgardii X1B: structural and functional study of the arc ABC genes. Genetics 301 (2002) 61-66
-
(2002)
Genetics
, vol.301
, pp. 61-66
-
-
Arena, M.E.1
de Nadra, M.C.M.2
Munoz, R.3
-
4
-
-
0034864522
-
Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers
-
Berthier F., Beuvier E., Dasen A., and Grappin R. Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers. International Dairy Journal 11 (2001) 293-305
-
(2001)
International Dairy Journal
, vol.11
, pp. 293-305
-
-
Berthier, F.1
Beuvier, E.2
Dasen, A.3
Grappin, R.4
-
7
-
-
33747003769
-
Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter
-
Castillo I., Calvo M.V., Alonso L., Juárez M., and Fontecha J. Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter. Food Chemistry 100 (2007) 590-598
-
(2007)
Food Chemistry
, vol.100
, pp. 590-598
-
-
Castillo, I.1
Calvo, M.V.2
Alonso, L.3
Juárez, M.4
Fontecha, J.5
-
10
-
-
0034466658
-
Physiological study of Lactobacillus delbrueckii subsp. bulgaricus strains in a novel chemically defined medium
-
Chervaux C., Ehrlich S.D., and Maguin E. Physiological study of Lactobacillus delbrueckii subsp. bulgaricus strains in a novel chemically defined medium. Applied and Environmental Microbiology 66 (2000) 5306-5311
-
(2000)
Applied and Environmental Microbiology
, vol.66
, pp. 5306-5311
-
-
Chervaux, C.1
Ehrlich, S.D.2
Maguin, E.3
-
11
-
-
0034870185
-
The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar
-
Crow V., Curry B., and Hayes M. The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar. International Dairy Journal 11 (2001) 275-283
-
(2001)
International Dairy Journal
, vol.11
, pp. 275-283
-
-
Crow, V.1
Curry, B.2
Hayes, M.3
-
12
-
-
0242494908
-
Comparison of microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes' milk cheeses
-
Di Cagno R., Banks J., Sheehan L., Fox P.F., Brechany E.Y., Corsetti A., et al. Comparison of microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes' milk cheeses. International Dairy Journal 13 (2003) 961-972
-
(2003)
International Dairy Journal
, vol.13
, pp. 961-972
-
-
Di Cagno, R.1
Banks, J.2
Sheehan, L.3
Fox, P.F.4
Brechany, E.Y.5
Corsetti, A.6
-
13
-
-
33748136904
-
Conditions required for citrate utilization during growth of Lactobacillus casei ATCC334 in chemically defined medium and Cheddar cheese extract
-
Díaz-Muñiz H., and Steele J.L. Conditions required for citrate utilization during growth of Lactobacillus casei ATCC334 in chemically defined medium and Cheddar cheese extract. Antonie van Leeuwenhoek 90 (2006) 233-243
-
(2006)
Antonie van Leeuwenhoek
, vol.90
, pp. 233-243
-
-
Díaz-Muñiz, H.1
Steele, J.L.2
-
14
-
-
12344319161
-
Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli
-
Dudley E.G., and Steele J.L. Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli. Journal of Applied Microbiology 98 (2004) 14-23
-
(2004)
Journal of Applied Microbiology
, vol.98
, pp. 14-23
-
-
Dudley, E.G.1
Steele, J.L.2
-
17
-
-
33745148973
-
Identification of the leucine-to-2-methylbutyric acid catabolic pathway of Lactococcus lactis
-
Ganesan B., Dobrowolski P., and Weimer B.C. Identification of the leucine-to-2-methylbutyric acid catabolic pathway of Lactococcus lactis. Applied and Environmental Microbiology 72 (2006) 4264-4273
-
(2006)
Applied and Environmental Microbiology
, vol.72
, pp. 4264-4273
-
-
Ganesan, B.1
Dobrowolski, P.2
Weimer, B.C.3
-
18
-
-
1142265853
-
Monocarboxylic acid production by lactococci and lactobacilli
-
Ganesan B., Seefeldt K., Koka R.C., Dias B., and Weimer B.C. Monocarboxylic acid production by lactococci and lactobacilli. International Dairy Journal 14 (2004) 237-246
-
(2004)
International Dairy Journal
, vol.14
, pp. 237-246
-
-
Ganesan, B.1
Seefeldt, K.2
Koka, R.C.3
Dias, B.4
Weimer, B.C.5
-
19
-
-
0043286515
-
Tryptophan catabolism by Lactobacillus casei and Lactobacillus helveticus cheese flavor adjuncts
-
Gummalla S., and Broadbent J.R. Tryptophan catabolism by Lactobacillus casei and Lactobacillus helveticus cheese flavor adjuncts. Journal of Dairy Science 82 (1999) 2070-2077
-
(1999)
Journal of Dairy Science
, vol.82
, pp. 2070-2077
-
-
Gummalla, S.1
Broadbent, J.R.2
-
20
-
-
0035344736
-
Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts
-
Gummalla S., and Broadbent J.R. Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts. Journal of Dairy Science 84 (2001) 1011-1019
-
(2001)
Journal of Dairy Science
, vol.84
, pp. 1011-1019
-
-
Gummalla, S.1
Broadbent, J.R.2
-
21
-
-
3242771565
-
Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids
-
Helinck S., Le Bars D., Moreau D., and Yvon M. Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids. Applied and Environmental Microbiology 70 (2004) 3855-3861
-
(2004)
Applied and Environmental Microbiology
, vol.70
, pp. 3855-3861
-
-
Helinck, S.1
Le Bars, D.2
Moreau, D.3
Yvon, M.4
-
22
-
-
33748032051
-
Analysis of long-term survival of NSLAB strains in a semi-defined liquid medium
-
Hussain M.A., and Britz M.L. Analysis of long-term survival of NSLAB strains in a semi-defined liquid medium. Australian Journal of Dairy Technology 61 (2006) 217
-
(2006)
Australian Journal of Dairy Technology
, vol.61
, pp. 217
-
-
Hussain, M.A.1
Britz, M.L.2
-
23
-
-
21144467326
-
Identification and growth of non-starter lactic acid bacteria in Irish Cheddar cheese
-
Jordan K.N., and Cogan T.M. Identification and growth of non-starter lactic acid bacteria in Irish Cheddar cheese. Irish Journal of Agricultural and Food Research 32 (1993) 47-55
-
(1993)
Irish Journal of Agricultural and Food Research
, vol.32
, pp. 47-55
-
-
Jordan, K.N.1
Cogan, T.M.2
-
24
-
-
0031431295
-
Pyrene degradation and metabolite formation by Burkholderia cepacia strain VUN 10003
-
Juhasz A.L. Pyrene degradation and metabolite formation by Burkholderia cepacia strain VUN 10003. Australian Biotechnology 7 (1997) 350-354
-
(1997)
Australian Biotechnology
, vol.7
, pp. 350-354
-
-
Juhasz, A.L.1
-
25
-
-
0034863009
-
Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese
-
Kieronczyk A., Skeie S., Olsen K., and Langsrud T. Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese. International Dairy Journal 11 (2001) 217-224
-
(2001)
International Dairy Journal
, vol.11
, pp. 217-224
-
-
Kieronczyk, A.1
Skeie, S.2
Olsen, K.3
Langsrud, T.4
-
26
-
-
0035487189
-
Survival response and rearrangement of plasmid DNA of Lactococcus lactis during long-term starvation
-
Kim W.S., Park J.H., Ren J., Su P., and Dunn N.W. Survival response and rearrangement of plasmid DNA of Lactococcus lactis during long-term starvation. Applied and Environmental Microbiology 67 (2001) 4594-4602
-
(2001)
Applied and Environmental Microbiology
, vol.67
, pp. 4594-4602
-
-
Kim, W.S.1
Park, J.H.2
Ren, J.3
Su, P.4
Dunn, N.W.5
-
27
-
-
0027481441
-
Physiological responses of Lactococcus lactis ML3 to alternating conditions of growth and starvation
-
Kunji E.R., Ubbink T., Matin A., Poolman B., and Konings W.N. Physiological responses of Lactococcus lactis ML3 to alternating conditions of growth and starvation. Archives of Microbiology 159 (1993) 372-379
-
(1993)
Archives of Microbiology
, vol.159
, pp. 372-379
-
-
Kunji, E.R.1
Ubbink, T.2
Matin, A.3
Poolman, B.4
Konings, W.N.5
-
28
-
-
0035684951
-
Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in the three European PDO ewe's milk cheeses
-
Larráyoz P., Addis M., Gauch R., and Bosset J.O. Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in the three European PDO ewe's milk cheeses. International Dairy Journal 11 (2001) 911-926
-
(2001)
International Dairy Journal
, vol.11
, pp. 911-926
-
-
Larráyoz, P.1
Addis, M.2
Gauch, R.3
Bosset, J.O.4
-
29
-
-
0032381696
-
Recent research aimed at improving cheese quality
-
Law B. Recent research aimed at improving cheese quality. Australian Journal of Dairy Technology 53 (1998) 48-52
-
(1998)
Australian Journal of Dairy Technology
, vol.53
, pp. 48-52
-
-
Law, B.1
-
30
-
-
13844281612
-
Comparison of fermentative capacities of lactobacilli in single and mixed culture in industrial media
-
Lee K. Comparison of fermentative capacities of lactobacilli in single and mixed culture in industrial media. Process Biochemistry 40 (2005) 1559-1564
-
(2005)
Process Biochemistry
, vol.40
, pp. 1559-1564
-
-
Lee, K.1
-
31
-
-
0030207884
-
Manufacture of cheese with and without adjunct lactobacilli under controlled microbiological conditions
-
Lynch C.M., McSweeney P.L.H., Fox P.F., Cogan T.M., and Drinan F.D. Manufacture of cheese with and without adjunct lactobacilli under controlled microbiological conditions. International Dairy Journal 6 (1996) 851-867
-
(1996)
International Dairy Journal
, vol.6
, pp. 851-867
-
-
Lynch, C.M.1
McSweeney, P.L.H.2
Fox, P.F.3
Cogan, T.M.4
Drinan, F.D.5
-
32
-
-
0000360929
-
Interactions between non-starter microorganisms during cheese manufacture and ripening
-
Martley F.G., and Crow V.L. Interactions between non-starter microorganisms during cheese manufacture and ripening. International Dairy Journal 3 (1993) 461-483
-
(1993)
International Dairy Journal
, vol.3
, pp. 461-483
-
-
Martley, F.G.1
Crow, V.L.2
-
33
-
-
0002600242
-
Dynamics of microbial growth in decelerating and stationary phases of batch cultures
-
Kjelleberg S. (Ed), Plenum Press, New York, NY, USA
-
Mason C.A., and Egli T. Dynamics of microbial growth in decelerating and stationary phases of batch cultures. In: Kjelleberg S. (Ed). Starvation in bacteria (1993), Plenum Press, New York, NY, USA 81-102
-
(1993)
Starvation in bacteria
, pp. 81-102
-
-
Mason, C.A.1
Egli, T.2
-
34
-
-
44949268315
-
Contribution of indigenous microflora to the maturation of Cheddar cheese
-
McSweeney P.L.H., Fox P.F., Lucey J.A., Jordan K.N., and Cogan T.M. Contribution of indigenous microflora to the maturation of Cheddar cheese. International Dairy Journal 3 (1993) 613-634
-
(1993)
International Dairy Journal
, vol.3
, pp. 613-634
-
-
McSweeney, P.L.H.1
Fox, P.F.2
Lucey, J.A.3
Jordan, K.N.4
Cogan, T.M.5
-
35
-
-
15944387317
-
The viable but nonculturable state in bacteria
-
Oliver J.D. The viable but nonculturable state in bacteria. Journal of Microbiology 43 (2005) 93-100
-
(2005)
Journal of Microbiology
, vol.43
, pp. 93-100
-
-
Oliver, J.D.1
-
36
-
-
0035374462
-
Effect of pasteurization of ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of Roncal cheese
-
Ortigosa M., Torre P., and Izco J.M. Effect of pasteurization of ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of Roncal cheese. Journal of Dairy Science 84 (2001) 1320-1330
-
(2001)
Journal of Dairy Science
, vol.84
, pp. 1320-1330
-
-
Ortigosa, M.1
Torre, P.2
Izco, J.M.3
-
37
-
-
0032193767
-
Free fatty acids, triglycerides and volatile compounds in Serra da Estrela cheese-changes throughout ripening
-
Partidário M., Barbosa M., and Vilas Boas L. Free fatty acids, triglycerides and volatile compounds in Serra da Estrela cheese-changes throughout ripening. International Dairy Journal 8 (1998) 873-881
-
(1998)
International Dairy Journal
, vol.8
, pp. 873-881
-
-
Partidário, M.1
Barbosa, M.2
Vilas Boas, L.3
-
38
-
-
84985204925
-
Evolution of free amino acids during the ripening of Cheddar cheese containing added lactobacilli strains
-
Puchades R., Lemieux L., and Simard R.E. Evolution of free amino acids during the ripening of Cheddar cheese containing added lactobacilli strains. Journal of Food Science 54 (1989) 885-888
-
(1989)
Journal of Food Science
, vol.54
, pp. 885-888
-
-
Puchades, R.1
Lemieux, L.2
Simard, R.E.3
-
39
-
-
0036615581
-
Identification of aroma compounds in Parmigiano cheese by gas chromatography/olfactometry
-
Qian M., and Reineccius G. Identification of aroma compounds in Parmigiano cheese by gas chromatography/olfactometry. Journal of Dairy Science 85 (2002) 1362-1369
-
(2002)
Journal of Dairy Science
, vol.85
, pp. 1362-1369
-
-
Qian, M.1
Reineccius, G.2
-
40
-
-
0142031425
-
Lactococcal aminotransferases AraT and BcaT are key enzymes for the formation of aroma compounds from amino acids in cheese
-
Rijnen L., Yvon M., van Kranenburg R., Courtin P., Verheul A., Chambellon E., et al. Lactococcal aminotransferases AraT and BcaT are key enzymes for the formation of aroma compounds from amino acids in cheese. International Dairy Journal 13 (2003) 805-812
-
(2003)
International Dairy Journal
, vol.13
, pp. 805-812
-
-
Rijnen, L.1
Yvon, M.2
van Kranenburg, R.3
Courtin, P.4
Verheul, A.5
Chambellon, E.6
-
41
-
-
0018857893
-
Rapid gas-chromatographic method for identification of metabolic products of anaerobic bacteria
-
Rizzo A. Rapid gas-chromatographic method for identification of metabolic products of anaerobic bacteria. Journal of Clinical Microbiology 11 (1980) 418-421
-
(1980)
Journal of Clinical Microbiology
, vol.11
, pp. 418-421
-
-
Rizzo, A.1
-
44
-
-
2642543505
-
Effect of modifying lactose concentration in cheese curd on proteolysis and in quality of Cheddar cheese
-
Shakeel-Ur-Rehman, Waldron D., and Fox P.F. Effect of modifying lactose concentration in cheese curd on proteolysis and in quality of Cheddar cheese. International Dairy Journal 14 (2004) 591-597
-
(2004)
International Dairy Journal
, vol.14
, pp. 591-597
-
-
Shakeel-Ur-Rehman1
Waldron, D.2
Fox, P.F.3
-
45
-
-
33847040678
-
Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures
-
Sheehan J.J., Fenelon M.A., Wilkinson M.G., and McSweeney P.L.H. Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures. International Dairy Journal 17 (2007) 704-716
-
(2007)
International Dairy Journal
, vol.17
, pp. 704-716
-
-
Sheehan, J.J.1
Fenelon, M.A.2
Wilkinson, M.G.3
McSweeney, P.L.H.4
-
46
-
-
0035464919
-
Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment
-
Somers E.B., Johnson M.E., and Wong A.C.L. Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment. Journal of Dairy Science 84 (2001) 1926-1936
-
(2001)
Journal of Dairy Science
, vol.84
, pp. 1926-1936
-
-
Somers, E.B.1
Johnson, M.E.2
Wong, A.C.L.3
-
47
-
-
33748075769
-
Diversity and metabolic activity of Lactobacillus casei in ripening cheddar cheese
-
Steele J.L., Budinich M.F., Cai H., Curtis S.C., and Broadbent J.R. Diversity and metabolic activity of Lactobacillus casei in ripening cheddar cheese. Australian Journal of Dairy Technology 61 (2006) 53-60
-
(2006)
Australian Journal of Dairy Technology
, vol.61
, pp. 53-60
-
-
Steele, J.L.1
Budinich, M.F.2
Cai, H.3
Curtis, S.C.4
Broadbent, J.R.5
-
48
-
-
0344527727
-
Influence of carbohydrate starvation and arginine on culturability and amino acid utilization of Lactococcus lactis subsp. lactis
-
Stuart M.R., Chou L.S., and Weimer B.C. Influence of carbohydrate starvation and arginine on culturability and amino acid utilization of Lactococcus lactis subsp. lactis. Applied and Environmental Microbiology 65 (1999) 665-673
-
(1999)
Applied and Environmental Microbiology
, vol.65
, pp. 665-673
-
-
Stuart, M.R.1
Chou, L.S.2
Weimer, B.C.3
-
49
-
-
0035220332
-
Isolation, characterisation and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality
-
Swearingen P.A., O'Sullivan D.J., and Warthsehen J.J. Isolation, characterisation and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality. Journal of Dairy Science 84 (2001) 50-59
-
(2001)
Journal of Dairy Science
, vol.84
, pp. 50-59
-
-
Swearingen, P.A.1
O'Sullivan, D.J.2
Warthsehen, J.J.3
-
50
-
-
0034075759
-
Amino acid fermentation in non-starter Lactobacillus spp. isolated from Cheddar cheese
-
Tammam J.D., Williams A.G., Noble J., and Lloyd D. Amino acid fermentation in non-starter Lactobacillus spp. isolated from Cheddar cheese. Letters in Applied Microbiology 30 (2000) 370-374
-
(2000)
Letters in Applied Microbiology
, vol.30
, pp. 370-374
-
-
Tammam, J.D.1
Williams, A.G.2
Noble, J.3
Lloyd, D.4
-
52
-
-
19744371071
-
Aroma development in semi-hard reduced-fat cheese added Lactobacillus paracasei strains with different aminotransferase profiles
-
Thage B.V., Broe M.L., Petersen M.H., Bennedsen M., and Ardö Y. Aroma development in semi-hard reduced-fat cheese added Lactobacillus paracasei strains with different aminotransferase profiles. International Dairy Journal 15 (2005) 795-805
-
(2005)
International Dairy Journal
, vol.15
, pp. 795-805
-
-
Thage, B.V.1
Broe, M.L.2
Petersen, M.H.3
Bennedsen, M.4
Ardö, Y.5
-
53
-
-
28344455162
-
Citrate catabolism and production of acetate and succinate by Lactobacillus helveticus ATCC 15807
-
Torino M.I., Taranto M.P., and Font de Valdez G. Citrate catabolism and production of acetate and succinate by Lactobacillus helveticus ATCC 15807. Applied Microbiology and Biotechnology 69 (2005) 79-85
-
(2005)
Applied Microbiology and Biotechnology
, vol.69
, pp. 79-85
-
-
Torino, M.I.1
Taranto, M.P.2
Font de Valdez, G.3
-
54
-
-
0344117775
-
Relationships between arginine degradation, pH and survival in Lactobacillus sakei
-
Verges M.C.C., Zuniga M., Morel-Deville F., Perez-Martinez G., Zagorec M., and Ehrlich S.D. Relationships between arginine degradation, pH and survival in Lactobacillus sakei. FEMS Microbiology Letters 180 (1999) 297-304
-
(1999)
FEMS Microbiology Letters
, vol.180
, pp. 297-304
-
-
Verges, M.C.C.1
Zuniga, M.2
Morel-Deville, F.3
Perez-Martinez, G.4
Zagorec, M.5
Ehrlich, S.D.6
-
55
-
-
54049084688
-
-
Waldron, D. (1997). Effect of altering lactose content on Cheddar cheese quality. M.Sc. thesis, National University of Ireland, Cork.
-
Waldron, D. (1997). Effect of altering lactose content on Cheddar cheese quality. M.Sc. thesis, National University of Ireland, Cork.
-
-
-
-
56
-
-
0030953128
-
Effect of adding free amino acids to Cheddar cheese curd on proteolysis, flavour and texture development
-
Wallace J.M., and Fox P.F. Effect of adding free amino acids to Cheddar cheese curd on proteolysis, flavour and texture development. International Dairy Journal 7 (1997) 157-167
-
(1997)
International Dairy Journal
, vol.7
, pp. 157-167
-
-
Wallace, J.M.1
Fox, P.F.2
-
57
-
-
0031582832
-
Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the United Kingdom
-
Williams A.G., and Banks J.M. Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the United Kingdom. International Dairy Journal 7 (1997) 763-774
-
(1997)
International Dairy Journal
, vol.7
, pp. 763-774
-
-
Williams, A.G.1
Banks, J.M.2
-
58
-
-
0034877634
-
Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese
-
Williams A.G., Noble J., and Banks J.M. Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese. International Dairy Journal 11 (2001) 203-215
-
(2001)
International Dairy Journal
, vol.11
, pp. 203-215
-
-
Williams, A.G.1
Noble, J.2
Banks, J.M.3
-
59
-
-
1842586986
-
The effect of α-ketoglutaric acid on amino acid utilization by non-starter Lactobacillus spp. isolated from Cheddar cheese
-
Williams A.G., Noble J., and Banks J.M. The effect of α-ketoglutaric acid on amino acid utilization by non-starter Lactobacillus spp. isolated from Cheddar cheese. Letters in Applied Microbiology 38 (2004) 289-295
-
(2004)
Letters in Applied Microbiology
, vol.38
, pp. 289-295
-
-
Williams, A.G.1
Noble, J.2
Banks, J.M.3
-
60
-
-
0032048938
-
Aminopeptidase and dipeptidyl peptidase activity of Lactobacillus spp. and non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese
-
Williams A.G., Felipe X., and Banks J.M. Aminopeptidase and dipeptidyl peptidase activity of Lactobacillus spp. and non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese. International Dairy Journal 8 (1998) 255-266
-
(1998)
International Dairy Journal
, vol.8
, pp. 255-266
-
-
Williams, A.G.1
Felipe, X.2
Banks, J.M.3
-
61
-
-
0033981077
-
Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763
-
Yvon M., Chambellon E., Bolotin A., and Roudot-Algaron F. Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763. Applied and Environmental Microbiology 66 (2000) 571-577
-
(2000)
Applied and Environmental Microbiology
, vol.66
, pp. 571-577
-
-
Yvon, M.1
Chambellon, E.2
Bolotin, A.3
Roudot-Algaron, F.4
-
62
-
-
0034878905
-
Cheese flavour formation by amino acid catabolism
-
Yvon M., and Rijnen L. Cheese flavour formation by amino acid catabolism. International Dairy Journal 11 (2001) 185-201
-
(2001)
International Dairy Journal
, vol.11
, pp. 185-201
-
-
Yvon, M.1
Rijnen, L.2
|