The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening

[1] Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination [J]. JOURNAL OF APPLIED MICROBIOLOGY, 2001, 90 (06) : 971 - 978

[2] PARTIAL-PURIFICATION AND CHARACTERIZATION OF A LIPASE FROM LACTOBACILLUS-PLANTARUM MF32 [J]. FOOD CHEMISTRY, 1995, 53 (04) : 369 - 373

[3] Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate:: amino acid degradation in relation to volatile compounds and aroma character [J]. INTERNATIONAL DAIRY JOURNAL, 2001, 11 (4-7) : 235 - 243

[4] Recent advances in cheese microbiology [J]. INTERNATIONAL DAIRY JOURNAL, 2001, 11 (4-7) : 259 - 274

[5] Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese [J]. JOURNAL OF DAIRY SCIENCE, 2003, 86 (09) : 2773 - 2782

[6] BROOME MC, 1990, AUST J DAIRY TECHNOL, V45, P67

[7] BROOME MC, 1990, AUST J DAIRY TECHNOL, V45, P60

[8] Chandry PS, 2002, AUST J DAIRY TECHNOL, V57, P106

[9] Peptidases and amino acid catabolism in lactic acid bacteria [J]. ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY, 1999, 76 (1-4): : 217 - 246

[10] PRODUCTION OF CHEDDAR CHEESE USING A LACTOCOCCUS-LACTIS SSP CREMORIS SK11 DERIVATIVE WITH ENHANCED AMINOPEPTIDASE ACTIVITY [J]. INTERNATIONAL DAIRY JOURNAL, 1995, 5 (04) : 367 - 379

[1] Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination [J]. JOURNAL OF APPLIED MICROBIOLOGY, 2001, 90 (06) : 971 - 978

[2] PARTIAL-PURIFICATION AND CHARACTERIZATION OF A LIPASE FROM LACTOBACILLUS-PLANTARUM MF32 [J]. FOOD CHEMISTRY, 1995, 53 (04) : 369 - 373

[3] Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate:: amino acid degradation in relation to volatile compounds and aroma character [J]. INTERNATIONAL DAIRY JOURNAL, 2001, 11 (4-7) : 235 - 243

[4] Recent advances in cheese microbiology [J]. INTERNATIONAL DAIRY JOURNAL, 2001, 11 (4-7) : 259 - 274

[5] Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese [J]. JOURNAL OF DAIRY SCIENCE, 2003, 86 (09) : 2773 - 2782

[6] BROOME MC, 1990, AUST J DAIRY TECHNOL, V45, P67

[7] BROOME MC, 1990, AUST J DAIRY TECHNOL, V45, P60

[8] Chandry PS, 2002, AUST J DAIRY TECHNOL, V57, P106

[9] Peptidases and amino acid catabolism in lactic acid bacteria [J]. ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY, 1999, 76 (1-4): : 217 - 246

[10] PRODUCTION OF CHEDDAR CHEESE USING A LACTOCOCCUS-LACTIS SSP CREMORIS SK11 DERIVATIVE WITH ENHANCED AMINOPEPTIDASE ACTIVITY [J]. INTERNATIONAL DAIRY JOURNAL, 1995, 5 (04) : 367 - 379