Concepedia

Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese

Agnieszka Kieronczyk, Siv Skeie, K. N. Olsen, Thor Langsrud

International Dairy Journal · 2001 · 65 citations · 23 references

DOI

Concepts

References

23

Peptidases and amino acid catabolism in lactic acid bacteria

Jeffrey E. Christensen, Edward G. Dudley, Jeffrey A. Pederson et al. · Antonie van Leeuwenhoek · 1999 · 626 citations

, , +10

Proceedings of the Symposium

Jeffrey M. Leis, J.E Olney, M. Okiyama · Bulletin of Marine Science · 1997 · 417 citations

, , +4

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

, , +17

High Performance Liquid Chromatographic Determination of Organic Acids in Dairy Products

Ray Marsili, Harry Ostapenko, Rashad Simmons et al. · Journal of Food Science · 1981 · 216 citations

, , +9

Significance of non-starter lactic acid bacteria in cheddar cheese

Patrick F. Fox, Paul L.H. McSweeney, C. M. Lynch · Australian Journal of Dairy Technology · 1998 · 186 citations

, , +17