| 1 |
Lactobacillus and Leuconostoc volatilomes in cheese conditions
Pogacic T, Maillard MB, Leclerc A, Herve C, Chuat V, Valence F, Thierry A
Applied Microbiology and Biotechnology, 100(5), 2335, 2016 |
| 2 |
Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening
Spelbrink REJ, Lensing H, Egmond MR, Giuseppin MLF
Applied Biochemistry and Biotechnology, 176(1), 231, 2015 |
| 3 |
Formation of diacetyl and acetoin by Lactococcus lactis via aspartate catabolism
Le Bars D, Yvon M
Journal of Applied Microbiology, 104(1), 171, 2008 |
| 4 |
Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese
Williams AG, Withers SE, Brechany EY, Banks JM
Journal of Applied Microbiology, 101(5), 1062, 2006 |
| 5 |
Purification and characterization of a branched-chain amino acid aminotransferase from Lactobacillus paracasei subsp paracasei CHCC 2115
Thage BV, Rattray FP, Laustsen MW, Ardo Y, Barkholt V, Houlberg U
Journal of Applied Microbiology, 96(3), 593, 2004 |
| 6 |
Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system
Martinez-Cuesta C, Pelaez C, Requena T
Biotechnology Letters, 25(8), 599, 2003 |
