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Amino acid catabolism by Lactococcus lactis during milk fermentation

International dairy journal, 2010, Vol.20 (1), p.25-31

2010

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The initial efficiency of the proteolytic system of Lactococcus lactis strains determines their responses to a cheese environment

International dairy journal, 2011-05, Vol.21 (5), p.335-345

2011

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Effects of gastric digestive products from casein on CCK release by intestinal cells in rat

The Journal of nutritional biochemistry, 1994-12, Vol.5 (12), p.578-584

1994

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Analysis of Protein Hydrolyzates. 1. Use of Poly(2-hydroxyethylaspartamide)-Silica Column in Size Exclusion Chromatography for the Fractionation of Casein Hydrolyzates

Journal of agricultural and food chemistry, 1994-12, Vol.42 (12), p.2778-2782

1994

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The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids

International dairy journal, 2004-03, Vol.14 (3), p.227-235

2004

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Analysis of Volatile Compounds, Amino Acid Catabolism and Some Technological Properties of Enterococcus faecalis Strain SLT13 Isolated from Artisanal Tunisian Fermented Milk

British microbiology research journal, 2016-01, Vol.14 (1), p.1-12

2016

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Pathways for α -ketoglutarate formation by Lactococcus lactis and their role in amino acid catabolism

International dairy journal, 2005, Vol.15 (6), p.759-770

2005

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Lactococcal aminotransferases AraT and BcaT are key enzymes for the formation of aroma compounds from amino acids in cheese

International dairy journal, 2003, Vol.13 (10), p.805-812

2003

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The Gene Encoding the Glutamate Dehydrogenase in Lactococcus lactis Is Part of a Remnant Tn 3 Transposon Carried by a Large Plasmid

Journal of bacteriology, 2005-07, Vol.187 (14), p.5019-5022

2005

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Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination step

FEMS microbiology letters, 2001-12, Vol.205 (2), p.247-252

2001

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Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character

International dairy journal, 2001-01, Vol.11 (4), p.235-243

2001

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Autolysis of Lactococcus lactis AM2 stimulates the formation of certain aroma compounds from amino acids in a cheese model

International dairy journal, 2004-09, Vol.14 (9), p.791-800

2004

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The gene encoding the glutamate deshydrogenase in Lactococcus lactis is part of a remnant Tn3 transposon carried by a large plasmid

Journal of bacteriology, 2005, Vol.187 (4), p.5019-5022

2005

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Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from l-methionine by Lactococcus lactis

FEMS microbiology letters, 2004-07, Vol.236 (1), p.85-90

2004

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Expression of a Heterologous Glutamate Dehydrogenase Gene inLactococcus lactis Highly Improves the Conversion of Amino Acids to Aroma Compounds

Applied and Environmental Microbiology, 2000-04, Vol.66 (4), p.1354

2000

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Characterization and Role of the Branched-Chain Aminotransferase (BcaT) Isolated from Lactococcus lactissubsp. cremoris NCDO 763

Applied and Environmental Microbiology, 2000-02, Vol.66 (2), p.571

2000

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Sulfur compound production by Geotrichum candidum from ?-methionine: importance of the transamination step

FEMS microbiology letters, 2001-12, Vol.205 (2), p.247-252

Bonnarme, P

2001

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Analysis of Protein Hydrolyzates. 2. Characterization of Casein Hydrolyzates by a Rapid Peptide Quantification Method

Journal of agricultural and food chemistry, 1994-12, Vol.42 (12), p.2783-2789

1994

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Allergy to Bovine â–Lactoglobulin: Specificity of Human IgE Using Cyanogen Bromide–Derived Peptides

International archives of allergy and immunology, 1998-01, Vol.117 (1), p.20-28

1998

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Identification of the gene responsible for the synthesis of volatile sulfur compounds in Brevibacterium linens

Developments in Food Science, 2006, Vol.43, p.49-52

2006

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Characterization and kinetics of evacuation of peptides resulting from casein hydrolysis in the stomach of the calf

Journal of agricultural and food chemistry, 1987-01, Vol.35 (1), p.148-156

1987

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In vitro simulation of gastric digestion of milk proteins: comparison between in vitro and in vivo data

Journal of agricultural and food chemistry, 1992-02, Vol.40 (2), p.239-244

1992

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Effect of some technological treatments of milk on amino acid compositions of in vivo effluents during gastric digestion

Journal of agricultural and food chemistry, 1991-08, Vol.39 (8), p.1482-1487

1991

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Effect of some technological treatments of milk amino acid composition of in vivo effluents during gastric digestion

Journal of agricultural and food chemistry, 1991-08, Vol.39 (8), p.1482-1487

1991

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Characterization of products from in vivo and in vitro gastric digestion of milk replacers containing whey proteins

Journal of agricultural and food chemistry, 1992-08, Vol.40 (8), p.1367-1374

1992

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Amino acid catabolism by Lactococcus lactis during milk fermentation

The initial efficiency of the proteolytic system of Lactococcus lactis strains determines their responses to a cheese environment

Effects of gastric digestive products from casein on CCK release by intestinal cells in rat

Analysis of Protein Hydrolyzates. 1. Use of Poly(2-hydroxyethylaspartamide)-Silica Column in Size Exclusion Chromatography for the Fractionation of Casein Hydrolyzates

The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids

Analysis of Volatile Compounds, Amino Acid Catabolism and Some Technological Properties of Enterococcus faecalis Strain SLT13 Isolated from Artisanal Tunisian Fermented Milk

Pathways for α -ketoglutarate formation by Lactococcus lactis and their role in amino acid catabolism

Lactococcal aminotransferases AraT and BcaT are key enzymes for the formation of aroma compounds from amino acids in cheese

The Gene Encoding the Glutamate Dehydrogenase in Lactococcus lactis Is Part of a Remnant Tn 3 Transposon Carried by a Large Plasmid

Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination step

Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character

Autolysis of Lactococcus lactis AM2 stimulates the formation of certain aroma compounds from amino acids in a cheese model

The gene encoding the glutamate deshydrogenase in Lactococcus lactis is part of a remnant Tn3 transposon carried by a large plasmid

Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from l-methionine by Lactococcus lactis

Expression of a Heterologous Glutamate Dehydrogenase Gene inLactococcus lactis Highly Improves the Conversion of Amino Acids to Aroma Compounds

Characterization and Role of the Branched-Chain Aminotransferase (BcaT) Isolated from Lactococcus lactissubsp. cremoris NCDO 763

Sulfur compound production by Geotrichum candidum from ?-methionine: importance of the transamination step

Analysis of Protein Hydrolyzates. 2. Characterization of Casein Hydrolyzates by a Rapid Peptide Quantification Method

Allergy to Bovine â–Lactoglobulin: Specificity of Human IgE Using Cyanogen Bromide–Derived Peptides

Identification of the gene responsible for the synthesis of volatile sulfur compounds in Brevibacterium linens

Characterization and kinetics of evacuation of peptides resulting from casein hydrolysis in the stomach of the calf

In vitro simulation of gastric digestion of milk proteins: comparison between in vitro and in vivo data

Effect of some technological treatments of milk on amino acid compositions of in vivo effluents during gastric digestion

Effect of some technological treatments of milk amino acid composition of in vivo effluents during gastric digestion

Characterization of products from in vivo and in vitro gastric digestion of milk replacers containing whey proteins

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