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Fecteurs influant sur la validite de l'epreuve a l'alcool utilisee pour la selection des laits stables a la chaleur

Lait, 1979, Vol.59 (588), p.431-448

1979

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Activite proteolytique intracellulaire de streptocoques lactiques mesophiles. Role au cours de l'affinage des fromages

Lait, 1979, Vol.59 (587), p.327-344

1979

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Characterization of lactic acid bacteria isolated from Greek yogurts. 2. Strains of Lactobacillus delbrueckii subsp bulgaricus and mixed cultures with Streptococcus salivarius subsp thermophilus

Lait, 1991, Vol.71 (4)

1991

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Characterization of lactic acid bacteria isolated from Greek yogurts. 1. Streptococcus salivarius subsp thermophilus strains

Lait, 1991, Vol.71 (4)

1991

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The intracellular peptide-hydrolases of Lactobacillus plantarum. Comparison with Lactobacillus casei [caseinolytic activity, stages of growth, ripening of cheeses]

Lait, 1983, Vol.63 (623-624), p.1-14

1983

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Study about the part of micro-organisms and of their enzyms in the maturation of cheese. 1. Aseptically manufacturing a model curdled milk.. [French

Lait, 1975

1975

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Part of micro-organisms and of enzyms during the maturation of cheeses. Effects of commercial rennet.. [French

Lait, 1975

1975

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Facteurs influant sur la validité de l'épreuve à l'alcool utilisée pour la sélection des laits stables à la chaleur

Lait, 1979, Vol.59 (588), p.431-448

1979

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General properties of a new ribosomal aryl-peptidyl amidase in Lactobacillus casei

Agricultural and biological chemistry, 1981-01, Vol.45 (7), p.1693-1700

1981

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The esterolytic and lipolytic activities of the Lactobacilli. 2. Detection of the esterase system of Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus lactis and Lactobacillus acidophilus

Lait, 1986, Vol.66 (4), p.431-443

1986

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MISE EN ÉVIDENCE ET CARACTÉRISATION PARTIELLE DE DIFFÉRENTES PEPTIDASES CHEZ SACCHAROMYCES LACTIS

Annales de biologie animale, biochimie, biophysique, 1974, Vol.14 (2), p.327-341

1974

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Peptide hydrolases from the Thermobacterium group of Lactobacilli. 3. Characterization of the intracellular exopeptidases [Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus lactis]

Lait, 1986, Vol.66 (4)

1986

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Characterization of an L-serine dehydratase activity in permeabilized cells of Brevibacterium linens ATCC 9175 [serine catabolism]

Lait, 1985, Vol.65 (649-650), p.103-121

1985

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Thermophilic lactic starters: properties and behaviour in dairy technology. A review [lactic bacteria, Streptococcus thermophilus, yoghurt, pressed cheeses; France]

Lait, 1980, Vol.60

1980

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GENERAL PROPERTIES AND SUBSTRATE SPECIFICITY OF AN INTRACELLULAR NEUTRAL PROTEASE FROM STREPTOCOCCUS DIACETILACTIS

Annales de biologie animale, biochimie, biophysique, 1976, Vol.16 (6), p.851-868

1976

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Utilisation de Rulactine en tant qu'agent d'affinage dans des fromages à pâte pressée

Lait, 1987, Vol.67 (2), p.173-185

1987

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Characterization of an aminopeptidase of Streptococcus cremoris AM2 and an alpha-galactosidase of Leuconostoc lactis CNRZ 1091

Lait, 1989, Vol.69 (1)

1989

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Use of Rulactine as ripening agent in semi-hard cheese

Lait, 1987, Vol.67 (2)

1987

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A statistical method for grouping some Streptococcus thermophilus strains according to their technological and enzymological characteristics

Lait, 1980-09, Vol.60 (598)

1980

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Part of micro-organisms and of enzyms during the maturation of cheeses. Effects of commercial rennet.

Lait, 1975-10 (548)

1975

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Fecteurs influant sur la validite de l'epreuve a l'alcool utilisee pour la selection des laits stables a la chaleur

Activite proteolytique intracellulaire de streptocoques lactiques mesophiles. Role au cours de l'affinage des fromages

Characterization of lactic acid bacteria isolated from Greek yogurts. 2. Strains of Lactobacillus delbrueckii subsp bulgaricus and mixed cultures with Streptococcus salivarius subsp thermophilus

Characterization of lactic acid bacteria isolated from Greek yogurts. 1. Streptococcus salivarius subsp thermophilus strains

The intracellular peptide-hydrolases of Lactobacillus plantarum. Comparison with Lactobacillus casei [caseinolytic activity, stages of growth, ripening of cheeses]

Study about the part of micro-organisms and of their enzyms in the maturation of cheese. 1. Aseptically manufacturing a model curdled milk.. [French

Part of micro-organisms and of enzyms during the maturation of cheeses. Effects of commercial rennet.. [French

Facteurs influant sur la validité de l'épreuve à l'alcool utilisée pour la sélection des laits stables à la chaleur

General properties of a new ribosomal aryl-peptidyl amidase in Lactobacillus casei

The esterolytic and lipolytic activities of the Lactobacilli. 2. Detection of the esterase system of Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus lactis and Lactobacillus acidophilus

MISE EN ÉVIDENCE ET CARACTÉRISATION PARTIELLE DE DIFFÉRENTES PEPTIDASES CHEZ SACCHAROMYCES LACTIS

Peptide hydrolases from the Thermobacterium group of Lactobacilli. 3. Characterization of the intracellular exopeptidases [Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus lactis]

Characterization of an L-serine dehydratase activity in permeabilized cells of Brevibacterium linens ATCC 9175 [serine catabolism]

Thermophilic lactic starters: properties and behaviour in dairy technology. A review [lactic bacteria, Streptococcus thermophilus, yoghurt, pressed cheeses; France]

GENERAL PROPERTIES AND SUBSTRATE SPECIFICITY OF AN INTRACELLULAR NEUTRAL PROTEASE FROM STREPTOCOCCUS DIACETILACTIS

Utilisation de Rulactine en tant qu'agent d'affinage dans des fromages à pâte pressée

Characterization of an aminopeptidase of Streptococcus cremoris AM2 and an alpha-galactosidase of Leuconostoc lactis CNRZ 1091

Use of Rulactine as ripening agent in semi-hard cheese

A statistical method for grouping some Streptococcus thermophilus strains according to their technological and enzymological characteristics

Part of micro-organisms and of enzyms during the maturation of cheeses. Effects of commercial rennet.

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