Effect of Genetically Modifying the Lactococcal Proteolytic System on Ripening and Flavor Development in Cheddar Cheese

Three batches of six Cheddar cheeses were manufactured by using the following lactococcal strains: (i) UC317 as a control; (ii) JL3601, a proteinase-negative derivative of UC317 transformed with high-copy-number plasmid pCI3601 containing the cloned proteinase gene complex from UC317; (iii) AM312, a...

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Bibliografske podrobnosti
Main Authors: McGarry, A., Law, J., Coffey, A., Daly, C., Fox, P. F., Fitzgerald, G. F.
Format: Artigo
Jezik:Inglês
Izdano: 1994
Teme:
Physiology and Biotechnology
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC201973/
https://ncbi.nlm.nih.gov/pubmed/16349452
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