(Q34537902)

2 August 2017

Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids. (English)

1 reference

2 August 2017

0 references

1 reference

Lactococcus lactis

1 reference

Agnieszka Kieronczyk

1

1 reference

2 August 2017

Siv Skeie

series ordinal

2

1 reference

2 August 2017

Thor Langsrud

series ordinal

3

1 reference

2 August 2017

Mireille Yvon

series ordinal

4

1 reference

2 August 2017

language of work or name

English

0 references

publication date

1 February 2003

1 reference

Applied and Environmental Microbiology

2 August 2017

1 reference

2 August 2017

69

1 reference

2 August 2017

2

1 reference

2 August 2017

734-739

1 reference

Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains

2 August 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=143583

Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway

7 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=143583

Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds

7 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=143583

Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763

7 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=143583

Growth of facultatively heterofermentative lactobacilli on starter cell suspensions.

7 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=143583

Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria

7 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=143583

An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds

7 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=143583

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

7 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=143583

Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination.

7 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=143583

The effect of fat content on the microbiology and proteolysis in cheddar cheese during ripening dairy foods

27 October 2018

1 reference

12 December 2020

Influence of adjunct cultures on ripening of reduced fat Edam cheeses

1 reference

12 December 2020

Amino acid fermentation in non-starter Lactobacillus spp. isolated from cheddar cheese

1 reference

12 December 2020

Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality

1 reference

12 December 2020

10.1128/AEM.69.2.734-739.2003

Identifiers

DOI

1 reference

2 August 2017

1 reference

2 August 2017

1 reference