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Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds

Applied and environmental microbiology, 2000-04, Vol.66 (4), p.1354-1359

2000

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Adding α-Ketoglutarate to Semi-hard Cheese Curd Highly Enhances the Conversion of Amino acids to Aroma Compounds

International dairy journal, 1998-01, Vol.8 (10), p.889-898

1998

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Genetic and biochemical characterization of a high-affinity betaine uptake system (BusA) in Lactococcus lactis reveals a new functional organization within bacterial ABC transporters

Journal of bacteriology, 1999-10, Vol.181 (20), p.6238-6246

1999

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Phosphopeptides from Comte cheese: nature and origin

Journal of food science, 1994-05, Vol.59 (3), p.544-547

1994

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Characterization of cspB, a cold-shock-inducible gene from Lactococcus lactis, and evidence for a family of genes homologous to the Escherichia coli cspA major cold shock gene

Journal of Bacteriology, 1997-09, Vol.179 (17), p.5589-5593

1997

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Isolation of γ-Glutamyl Peptides from Comté Cheese

Journal of dairy science, 1994-05, Vol.77 (5), p.1161-1166

1994

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Localization of peptidases in lactococci

Applied and Environmental Microbiology, 1992-01, Vol.58 (1), p.285-290

1992

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Purification and characterization of an aminopeptidase from Lactococcus lactis subsp. cremoris AM2

Applied and Environmental Microbiology, 1989-09, Vol.55 (9), p.2308-2314

1989

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The autolysis of Streptococcus thermophilus DN-001065 is triggered by several food-grade environmental signals

International dairy journal, 1999-01, Vol.9 (10), p.715-723

1999

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Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide

Journal of food science, 1993-09, Vol.58 (5), p.1005-1009

1993

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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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The chemistry of flavour and texture generation in cheese

Food chemistry, 1982-01, Vol.9 (1), p.115-129

1982

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Intracellular proteinase of Lactococcus lactis subsp. lactis NCDO 763

Journal of dairy research, 1989-11, Vol.56 (5), p.765-778

1989

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Accelerating cheese proteolysis by enriching Lactococcus lactis proteolytic system with lactobacilli peptidases

International dairy journal, 2002, Vol.12 (5), p.447-454

2002

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Autolysis of two strains of Lactococcus lactis during cheese ripening

International dairy journal, 1994, Vol.4 (3), p.251-269

1994

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Simple Tests for Predicting the Lytic Behavior and Proteolytic Activity of Lactococcal Strains in Cheese

Journal of dairy science, 1998-09, Vol.81 (9), p.2321-2328

1998

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Crystallization and preliminary X-ray analysis of PepC, a thiol aminopeptidase from Lactococcus lactis homologous to bleomycin hydrolase

Journal of molecular biology, 1994, Vol.237 (1), p.160-162

1994

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Biochemical and genetic characterization of PepF, an oligopeptidase from Lactococcus lactis

The Journal of biological chemistry, 1994-12, Vol.269 (51), p.32070-32076

1994

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Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

International dairy journal, 1999-01, Vol.9 (12), p.877-885

1999

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A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis

Journal of dairy research, 1982-01, Vol.49 (3), p.501-510

1982

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Phosptiopeptides from Comté Cheese: Nature and Origin

Journal of food science, 1994-05, Vol.59 (3), p.544-547

1994

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Lactococcal Lysis and Curd Proteolysis: Two Predictable Events Important for the Development of Cheese Flavour

International dairy journal, 1998-07, Vol.8 (7), p.609-616

1998

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Experimental evidence for the essential role of the C-terminal residue in the strict aminopeptidase activity of the thiol aminopeptidase PepC, a bacterial bleomycin hydrolase

Biochemical journal, 1997-12, Vol.328 ( Pt 2) (2), p.343-347

1997

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Effect of aspartyl proteinases of Penicillium caseicolum and Penicillium roqueforti on caseins

Journal of dairy research, 1982-08, Vol.49 (3), p.487-500

1982

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Modulation of casein proteolysis by lactococcal peptidase gene inactivation

International dairy journal, 2000, Vol.10 (9), p.607-615

2000

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Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds

Adding α-Ketoglutarate to Semi-hard Cheese Curd Highly Enhances the Conversion of Amino acids to Aroma Compounds

Genetic and biochemical characterization of a high-affinity betaine uptake system (BusA) in Lactococcus lactis reveals a new functional organization within bacterial ABC transporters

Phosphopeptides from Comte cheese: nature and origin

Characterization of cspB, a cold-shock-inducible gene from Lactococcus lactis, and evidence for a family of genes homologous to the Escherichia coli cspA major cold shock gene

Isolation of γ-Glutamyl Peptides from Comté Cheese

Localization of peptidases in lactococci

Purification and characterization of an aminopeptidase from Lactococcus lactis subsp. cremoris AM2

The autolysis of Streptococcus thermophilus DN-001065 is triggered by several food-grade environmental signals

Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide

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

The chemistry of flavour and texture generation in cheese

Intracellular proteinase of Lactococcus lactis subsp. lactis NCDO 763

Accelerating cheese proteolysis by enriching Lactococcus lactis proteolytic system with lactobacilli peptidases

Autolysis of two strains of Lactococcus lactis during cheese ripening

Simple Tests for Predicting the Lytic Behavior and Proteolytic Activity of Lactococcal Strains in Cheese

Crystallization and preliminary X-ray analysis of PepC, a thiol aminopeptidase from Lactococcus lactis homologous to bleomycin hydrolase

Biochemical and genetic characterization of PepF, an oligopeptidase from Lactococcus lactis

Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis

Phosptiopeptides from Comté Cheese: Nature and Origin

Lactococcal Lysis and Curd Proteolysis: Two Predictable Events Important for the Development of Cheese Flavour

Experimental evidence for the essential role of the C-terminal residue in the strict aminopeptidase activity of the thiol aminopeptidase PepC, a bacterial bleomycin hydrolase

Effect of aspartyl proteinases of Penicillium caseicolum and Penicillium roqueforti on caseins

Modulation of casein proteolysis by lactococcal peptidase gene inactivation

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