Amino acid catabolism by Lactococcus lactis during milk fermentation

Improved Medium for Lactic Streptococci and Their Bacteriophages

Betty E. Terzaghi, W. E. Sandine · Applied Microbiology · 1975 · 2.3K citations · Full text

Life Sciences, Microbiology, Bacteriology +13

Improved Medium for Lactic Streptococci and Their Bacteriophages

Betty E. Terzaghi, W. E. Sandine · Applied Microbiology · 1975 · 1.1K citations · Full text

Life Sciences, Microbiology, Bacteriology +13

Cheese flavour formation by amino acid catabolism

Mireille Yvon, Liesbeth Rijnen · International Dairy Journal · 2001 · 717 citations

Agriculture, Biochemistry, Food Science +14

Microbes from raw milk for fermented dairy products

Jan Wouters, Eman Ayad, Jeroen Hugenholtz et al. · International Dairy Journal · 2002 · 551 citations

Agriculture, Dairy Science, Microbiology +14

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

Mireille Yvon, S. Thirouin, Liesbeth Rijnen et al. · Applied and Environmental Microbiology · 1997 · 270 citations · Full text

Life Sciences, Biochemistry, Microbiology +17