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NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk

Applied and Environmental Microbiology, 2010-03, Vol.76 (5), p.1311-1319

2010

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Identification of a Conserved Sequence in Flavoproteins Essential for the Correct Conformation and Activity of the NADH Oxidase NoxE of Lactococcus lactis

Journal of Bacteriology, 2011-06, Vol.193 (12), p.3000-3008

2011

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Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids

Applied and Environmental Microbiology, 2003-02, Vol.69 (2), p.734-739

2003

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Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids

Applied and Environmental Microbiology, 2004-07, Vol.70 (7), p.3855-3861

2004

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Experimental conditions affect the site of tetrazolium violet reduction in the electron transport chain of Lactococcus lactis

Microbiology (Society for General Microbiology), 2009-09, Vol.155 (Pt 9), p.2941

2009

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Conversion of Methionine to Cysteine in Bacillus subtilis and Its Regulation

Journal of Bacteriology, 2007-01, Vol.189 (1), p.187-197

2007

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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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Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens

Applied and Environmental Microbiology, 2004-12, Vol.70 (12), p.7348-7354

2004

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Inactivation of the panE Gene in Lactococcus lactis Enhances Formation of Cheese Aroma Compounds

Applied and Environmental Microbiology, 2013-06, Vol.79 (11), p.3503-3506

2013

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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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The d-2-Hydroxyacid Dehydrogenase Incorrectly Annotated PanE Is the Sole Reduction System for Branched-Chain 2-Keto Acids in Lactococcus lactis

Journal of Bacteriology, 2009-02, Vol.191 (3), p.873-881

2009

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Sequence analysis of the mobilizable lactococcal plasmid pGdh442 encoding glutamate dehydrogenase activity

Microbiology (Society for General Microbiology), 2007-05, Vol.153 (Pt 5), p.1664

2007

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CodY-regulated aminotransferases AraT and BcaT play a major role in the growth of Lactococcus lactis in milk by regulating the intracellular pool of amino acids

Applied and Environmental Microbiology, 2003-06, Vol.69 (6), p.3061-3068

2003

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Glutamate Dehydrogenase Activity Can Be Transmitted Naturally to Lactococcus lactis Strains To Stimulate Amino Acid Conversion to Aroma Compounds

Applied and Environmental Microbiology, 2006-02, Vol.72 (2), p.1402-1409

2006

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Conversion of l-Leucine to Isovaleric Acid by Propionibacterium freudenreichii TL 34 and ITGP23

Applied and Environmental Microbiology, 2002-02, Vol.68 (2), p.608-615

2002

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Genetic Characterization of the Major Lactococcal Aromatic Aminotransferase and Its Involvement in Conversion of Amino Acids to Aroma Compounds

Applied and Environmental Microbiology, 1999-11, Vol.65 (11), p.4873-4880

1999

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The Gene Encoding the Glutamate Dehydrogenase in Lactococcus lactis Is Part of a Remnant Tn3 Transposon Carried by a Large Plasmid

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

2005

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Cheese flavour formation by amino acid catabolism

International dairy journal, 2001-01, Vol.11 (4), p.185-201

2001

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L-methionine degradation potentialities of cheese-ripening microorganisms

Journal of dairy research, 2001-11, Vol.68 (4), p.663-674

2001

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Specificity of the Human IgE Response to the Different Purified Caseins in Allergy to Cow’s Milk Proteins

International archives of allergy and immunology, 1998-03, Vol.115 (3), p.235-244

1998

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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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Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis

Journal of applied microbiology, 2006-11, Vol.101 (5), p.1114-1122

2006

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Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains

Antonie van Leeuwenhoek, 2002-08, Vol.82 (1-4), p.271-278

2002

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Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763

Applied and environmental microbiology, 2000-02, Vol.66 (2), p.571-577

2000

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NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk

Identification of a Conserved Sequence in Flavoproteins Essential for the Correct Conformation and Activity of the NADH Oxidase NoxE of Lactococcus lactis

Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids

Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids

Experimental conditions affect the site of tetrazolium violet reduction in the electron transport chain of Lactococcus lactis

Conversion of Methionine to Cysteine in Bacillus subtilis and Its Regulation

Amino acid catabolism by Lactococcus lactis during milk fermentation

Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens

Inactivation of the panE Gene in Lactococcus lactis Enhances Formation of Cheese Aroma Compounds

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

The d-2-Hydroxyacid Dehydrogenase Incorrectly Annotated PanE Is the Sole Reduction System for Branched-Chain 2-Keto Acids in Lactococcus lactis

Sequence analysis of the mobilizable lactococcal plasmid pGdh442 encoding glutamate dehydrogenase activity

CodY-regulated aminotransferases AraT and BcaT play a major role in the growth of Lactococcus lactis in milk by regulating the intracellular pool of amino acids

Glutamate Dehydrogenase Activity Can Be Transmitted Naturally to Lactococcus lactis Strains To Stimulate Amino Acid Conversion to Aroma Compounds

Conversion of l-Leucine to Isovaleric Acid by Propionibacterium freudenreichii TL 34 and ITGP23

Genetic Characterization of the Major Lactococcal Aromatic Aminotransferase and Its Involvement in Conversion of Amino Acids to Aroma Compounds

The Gene Encoding the Glutamate Dehydrogenase in Lactococcus lactis Is Part of a Remnant Tn3 Transposon Carried by a Large Plasmid

Cheese flavour formation by amino acid catabolism

L-methionine degradation potentialities of cheese-ripening microorganisms

Specificity of the Human IgE Response to the Different Purified Caseins in Allergy to Cow’s Milk Proteins

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

Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis

Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains

Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763

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