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Structure, organization, and expression of the lct gene for lacticin 481, a novel lantibiotic produced by Lactococcus lactis

The Journal of biological chemistry, 1993-08, Vol.268 (22), p.16361-16368

1993

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Cell-wall-associated proteinases in Lactobacillus casei and Lactobacillus plantarum

Journal of food protection, 1986-05, Vol.49 (5), p.361-365

1986

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Enzymatic methods for determining populations of Streptococcus cremoris AM2 and Leuconostoc lactis CNRZ 1091 in pure and mixed cultures

Applied microbiology and biotechnology, 1989-04, Vol.30 (4), p.402-407

1989

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Purification and partial characterization of lacticin 481, a lanthionine-containing bacteriocin produced by Lactococcus lactis subsp. lactis CNRZ 481

Applied and Environmental Microbiology, 1992-01, Vol.58 (1), p.279-284

1992

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Hydrolysis of β-Casein and Peptides by Intracellular Neutral Protease of Streptococcus diacetylactis

Journal of dairy science, 1980-01, Vol.63 (1), p.15-24

1980

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Metabolism and biochemical characteristics of yogurt bacteria. A review [Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus]

Lait, 1992, Vol.72 (1), p.1-34

1992

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Bacterial Growth and Volatile Compounds in Yoghurt-Type Products from Soymilk Containing Bifidobacterium ssp

Journal of food science, 1993-01, Vol.58 (1), p.153-157

1993

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Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening

Journal of dairy science, 1977-10, Vol.60 (10), p.1532-1538

1977

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Exocellular polysaccharide production by Streptococcus thermophilus

Biotechnology letters, 1988-01, Vol.10 (4), p.255-260

1988

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Isolation and characterization of exocellular polysaccharide produced by Lactobacillus bulgaricus

Biotechnology letters, 1986-01, Vol.8 (9), p.625-628

1986

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Comparaison de l'activité acidifiante de souches de Lactococcus lactis isolées de lait et de fromage de Corse

Food science & technology, 1995, Vol.28, p.291-299

1995

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Effect of fermentation conditions on growth of Streptococcus cremoris AM2 and Leuconostoc lactis CNRZ 1091 in pure and mixed cultures

Applied and Environmental Microbiology, 1988-10, Vol.54 (10), p.2527-2531

1988

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Electrochemical proton gradient of Brevibacterium linens and its relationship to phenylalanine transport

Annales de l'Institut Pasteur. Microbiology, 1984-07, Vol.135 (1), p.91-99

1984

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Comparaison de l'activité acidifiante de souches de Lactococcus lactis isolées de lait et de fromage de corse

Food science & technology, 1995, Vol.28 (3), p.291-299

1995

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SDS-solubilized whole-cell protein patterns of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus isolated from Greek yogurts

Journal of dairy research, 1992-02, Vol.59 (1), p.105-109

1992

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Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint-Paulin Type Cheese

Journal of food science, 1988-11, Vol.53 (6), p.1674-1679

1988

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Bacterial growth and volatile compounds in yoghurt-type products from soymilk containing Bifidobacterium spp

Journal of food science, 1993-01, Vol.58 (1)

1993

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Viscosity and proteolysis of yoghurt using ropy strains, in the presence of Bifidobacteria, as compared to those of soyoghurt

Buletin peternakan, 1995 (sp.), p.433-437

1995

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Partial characterization of lacticin 481, a plasmid bovine bacteriocin produced by L.lactis CNRZ 481. Abstracts

Journal of dairy science, 1989, Vol.72

1989

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Influence of temperature, pH and dissolved oxygen on growth of Brevibacterium linens in a fermentor

Applied microbiology and biotechnology, 1987-02, Vol.25 (5), p.442-448

1987

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Phenylalanine and tyrosine catabolism in some cheese coryneform bacteria

FEMS microbiology letters, 1985-01, Vol.26 (2), p.201-205

1985

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Measurement of the partial pressure of dissolved CO2 for estimating the concentration of Streptococcus thermophilus in coculture with Lactobacillus bulgaricus

Applied microbiology and biotechnology, 1987-02, Vol.25 (5), p.464-470

1987

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Caracteristiques de bacteries lactiques thermophiles isolees de yaourts artisanaux grecs. 2. Souches de Lactobacillus delbrueckii subsp. bulgaricus et cultures mixtes avec Streptococcus salivarius subsp. thermophilus

Lait, 1991, Vol.71, p.463-482

1991

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Current state of research on Brevibacterium linens [cheese ripening agent, taxonomic parameters, nutritional requirements, proteolytic activities]

Lait, 1983, Vol.63

1983

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Caracterisation d'une aminopeptidase chez Streptococcus cremoris AM2 et d'une alpha-galactosidase chez Leuconostoc lactis CNRZ 1091

Lait, 1989, Vol.69, p.71-81

1989

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Structure, organization, and expression of the lct gene for lacticin 481, a novel lantibiotic produced by Lactococcus lactis

Cell-wall-associated proteinases in Lactobacillus casei and Lactobacillus plantarum

Enzymatic methods for determining populations of Streptococcus cremoris AM2 and Leuconostoc lactis CNRZ 1091 in pure and mixed cultures

Purification and partial characterization of lacticin 481, a lanthionine-containing bacteriocin produced by Lactococcus lactis subsp. lactis CNRZ 481

Hydrolysis of β-Casein and Peptides by Intracellular Neutral Protease of Streptococcus diacetylactis

Metabolism and biochemical characteristics of yogurt bacteria. A review [Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus]

Bacterial Growth and Volatile Compounds in Yoghurt-Type Products from Soymilk Containing Bifidobacterium ssp

Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening

Exocellular polysaccharide production by Streptococcus thermophilus

Isolation and characterization of exocellular polysaccharide produced by Lactobacillus bulgaricus

Comparaison de l'activité acidifiante de souches de Lactococcus lactis isolées de lait et de fromage de Corse

Effect of fermentation conditions on growth of Streptococcus cremoris AM2 and Leuconostoc lactis CNRZ 1091 in pure and mixed cultures

Electrochemical proton gradient of Brevibacterium linens and its relationship to phenylalanine transport

Comparaison de l'activité acidifiante de souches de Lactococcus lactis isolées de lait et de fromage de corse

SDS-solubilized whole-cell protein patterns of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus isolated from Greek yogurts

Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint-Paulin Type Cheese

Bacterial growth and volatile compounds in yoghurt-type products from soymilk containing Bifidobacterium spp

Viscosity and proteolysis of yoghurt using ropy strains, in the presence of Bifidobacteria, as compared to those of soyoghurt

Partial characterization of lacticin 481, a plasmid bovine bacteriocin produced by L.lactis CNRZ 481. Abstracts

Influence of temperature, pH and dissolved oxygen on growth of Brevibacterium linens in a fermentor

Phenylalanine and tyrosine catabolism in some cheese coryneform bacteria

Measurement of the partial pressure of dissolved CO2 for estimating the concentration of Streptococcus thermophilus in coculture with Lactobacillus bulgaricus

Caracteristiques de bacteries lactiques thermophiles isolees de yaourts artisanaux grecs. 2. Souches de Lactobacillus delbrueckii subsp. bulgaricus et cultures mixtes avec Streptococcus salivarius subsp. thermophilus

Current state of research on Brevibacterium linens [cheese ripening agent, taxonomic parameters, nutritional requirements, proteolytic activities]

Caracterisation d'une aminopeptidase chez Streptococcus cremoris AM2 et d'une alpha-galactosidase chez Leuconostoc lactis CNRZ 1091

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