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An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds

Applied and Environmental Microbiology, 1997-02, Vol.63 (2), p.414-419

1997

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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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Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk

Applied and Environmental Microbiology, 1995-08, Vol.61 (8), p.3024-3030

1995

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Specificity of milk peptide utilization by Lactococcus lactis

Applied and environmental microbiology, 1998-04, Vol.64 (4), p.1230-1236

1998

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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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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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Intracellular esterase from Lactococcus lactis subsp. lactis NCDO 763: Purification and characterization

International dairy journal, 1997-02, Vol.7 (2), p.169-174

1997

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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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Acceleration of cheese ripening with liposome--entrapped proteinase

Biotechnology letters, 1986-01, Vol.8 (4), p.241-246

1986

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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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Purification and Characterization of a General Aminopeptidase (St-PepN) from Streptococcus salivarius ssp. thermophilus CNRZ 302

Journal of dairy science, 1994-10, Vol.77 (10), p.2880-2889

1994

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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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An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds

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

Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk

Specificity of milk peptide utilization by Lactococcus lactis

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

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

Intracellular esterase from Lactococcus lactis subsp. lactis NCDO 763: Purification and characterization

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

Acceleration of cheese ripening with liposome--entrapped proteinase

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

Purification and Characterization of a General Aminopeptidase (St-PepN) from Streptococcus salivarius ssp. thermophilus CNRZ 302

Phosptiopeptides from Comté Cheese: Nature and Origin

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