Concepedia

Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation

Émilie Desfossés-Foucault, Gisèle LaPointe, Denis Roy

International Journal of Food Microbiology · 2014 · 33 citations · 44 references

DOI

Concepts

References

44

Analysis of Relative Gene Expression Data Using Real-Time Quantitative PCR and the 2−ΔΔCT Method

Kenneth J. Livak, Thomas D. Schmittgen · Methods · 2001 · 181.5K citations

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Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

Gerrit Smit, Bart Smit, Wim Engels · FEMS Microbiology Reviews · 2005 · 863 citations

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Experimental validation of novel and conventional approaches to quantitative real-time PCR data analysis

Stuart N. Peirson · Nucleic Acids Research · 2003 · 843 citations · Full text

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Cheese flavour formation by amino acid catabolism

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

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Control of the shift from homolactic acid to mixed-acid fermentation in Lactococcus lactis: predominant role of the NADH/NAD+ ratio

Christel Garrigues, Pascal Loubière, N.D. Lindley et al. · Journal of Bacteriology · 1997 · 347 citations · Full text

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