The influence of phage-assisted lysis of Lactococcus lactis subsp. lactis ML8 on cheddar cheese ripening

International Dairy Journal

Volumn 5, Issue 5, 1995, Pages 451-472

  Crow, Vaughan L ^a   Martley, Frank G ^a   Coolbear, Tim ^a   Roundhill, Sally J ^a  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 58149319394     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/0958-6946(95)00022-U     Document Type: Article

References (48)

1. Acetate determination with preceding indicator reaction
2. Autolytic properties of some lactic acid bacteria used in cheese production. Part 1: materials and methods
3. Parameters affecting the release of cell surface components and lysis of Lactococcus lactis subsp. cremoris
4. The diversity of potential cheese ripening characteristics of lactic acid bacteria 1 Resistance to cell lysis and levels and cellular distribution of proteinase activities
5. Arginine metabolism in lactic streptococci
6. D-Tagatose 1, 6-diphosphate aldolase from lactic streptococci: purification, properties and use in measuring intracellular tagatose 1, 6-diphosphate
7. Starters as finishers: starter properties relevant to cheese ripening
8. Comparison of subcellular fractionation methods for Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris
9. The diversity of potential cheese ripening characteristics of lactic acid starter bacteria. 2. The levels and subcellular distributions of peptidase and esterase activities
10. Citrate UV spectrophotometric determination
11. A medium for the cultivation of lactobacilli
12. Regulation of product formation during glucose or lactose limitation in non-growing cells of Streptococcus lactis
13. d-(−)-lactate
14. Swiss-type cheese. I. Manufacturing and sampling procedures
15. Generation of Swiss cheese flavour compounds by the reaction of amino acids with carbonyl compounds
16. l-(+)-Lactate
17. Comparisons between the electrophoretic pattern and textural assessment of aged Cheddar cheese made using various levels of calf rennet or microbial coagulant (Rennilase 46L)
18. Bioenergetics and solute transport in lactococci
19. Isolation of aroma-bearing material from Lactobacillus helveticus culture and cheese
20. Autolytic properties of some starter streptococci
21. The contribution of starter streptococci to flavour development in Cheddar cheese
22. Branched-chain l-amino acids and their 2-oxo-acids
23. Cheddar cheese flavour. IV. A new hypothesis to account for the development of bitterness
24. Cheddar cheese flavour. III. The growth of lactic streptococci during cheesemaking and the effect on bitterness development
25. Cheddar cheese flavour. V. Influence of bacteriophage and cooking temperature on cheese made under controlled bacteriological conditions
26. l-glutamine and l-glutamate
27. The behaviour and role of starter streptococci in Camembert cheesemaking
28. Interactions between non-starter organisms during cheese manufacture and ripening
29. Cheddar cheese flavour. II. Characteristics of single strain starters associated with good and poor flavour development
30. Bitterness development in Cheddar cheese: effect of the level of starter proteinase
31. Volatile fatty acids produced by some lactic acid bacteria. I. Factors influencing production of volatile fatty acids from casein hydrolysate
32. A comparison of the influence of Streptococcus lactis and Str cremoris starters on the flavour of Cheddar cheese
33. The physiology and biochemistry of the proteolytic system in lactic acid bacteria
34. The effect of the microbial flora on the flavour and free fatty acid composition of Cheddar cheese
35. Carbonyl compounds produced by the growth of Lactobacillus bulgaricus
36. Purification and characterization of a cell well peptidase from Lactococcus lactis subsp. cremoris IMN-C12
37. Microbially induced flavours and fermented foods. Flavour in fermented dairy products
38. Mechanisms and energetics of dipeptide transport in membrane vesicles of Lactococcus lactis
39. Some electron microscope observations of conidium ontogeny of Sphaceloma murrayae on salix
40. Improved medium for lactic streptococci and their bacteriophage
41. Proteolytic enzymes of starter bacteria
42. Influence of salt on lactose fermentation in Cheddar cheese
43. Proteolytic enzymes of dairy starter cultures
44. Lactose fermentation in Cheddar cheese and the effect of salt
45. Direct observations of fine structure of bacteria in ripened Cheddar cheese by electron microscopy
46. Autolysis of group N streptococci Effects of media composition modifications and temperature
47. Autolysis of starter bacteria during Cheddar cheese ripening
48. l-Alanine: determination with alanine dehydrogenase