Lysis of Lactococcus lactis subsp. cremoris SK110 and Its Nisin-Immune Transconjugant in Relation to Flavor Development in Cheese

Lignende værker

• Impact of Nisin and Nisin-Producing Lactococcus lactis ssp. lactis on Clostridium tyrobutyricum and Bacterial Ecosystem of Cheese Matrices
  af: Hassan, Hebatoallah, et al.
  Udgivet: (2021)
• Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: Possible Role in Flavor Compound Formation during Cheese Maturation
  af: Bruinenberg, P. G., et al.
  Udgivet: (1997)
• Properties of the Cell Walls of Lactococcus lactis subsp. cremoris SK110 and SK112 and Their Relation to Bacteriophage Resistance
  af: Sijtsma, Lolke, et al.
  Udgivet: (1988)
• Regulation of Exopolysaccharide Production by Lactococcus lactis subsp. cremoris by the Sugar Source
  af: Looijesteijn, Petronella J., et al.
  Udgivet: (1999)
• Divergence of Genomic Sequences between Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris
  af: Godon, Jean-Jacques, et al.
  Udgivet: (1992)