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Esters and their biosynthesis in fermented dairy products: a review

International Dairy Journal, 2004-11, Vol.14 (11), p.923-945

2004

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Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification

International dairy journal, 2005-06, Vol.15 (6), p.711-718

2005

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Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese

International dairy journal, 2005-06, Vol.15 (6), p.807-815

2005

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The role of autolysis of lactic acid bacteria in the ripening of cheese

International dairy journal, 1995, Vol.5 (8), p.855-875

1995

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The potential of dairy lactic acid bacteria to metabolise amino acids via non-transaminating reactions and endogenous transamination

International journal of food microbiology, 2003-09, Vol.86 (3), p.257-269

2003

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Ester synthesis in an aqueous environment by Streptococcus thermophilus and other dairy lactic acid bacteria

Applied microbiology and biotechnology, 2003-11, Vol.63 (1), p.81-88

2003

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Serine metabolism in Lactobacillus plantarum

International journal of food microbiology, 2003-12, Vol.89 (2), p.265-273

2003

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Production of Dairy-Based, Natural Sulphur Flavor Concentrate by Yeast Fermentation

Food biotechnology, 2010-01, Vol.24 (1-4), p.62-77

2010

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Interactions between non-starter microorganisms during cheese manufacture and ripening

International dairy journal, 1993, Vol.3 (4/6), p.461-483

1993

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Interactions between non-starter microorganisms during cheese manufacture and repening

International dairy journal, 1993, Vol.3 (4), p.461-483

1993

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Characterisation of esterases of Streptococcus thermophilus ST1 and Lactococcus lactis subsp. cremoris B1079 as alcohol acyltransferases

International dairy journal, 2004-10, Vol.14 (10), p.865-870

2004

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Regulation of product formation during glucose or lactose limitation in nongrowing cells of Streptococcus lactis [Milk starters]

Applied and Environmental Microbiology, 1984-08, Vol.48 (2), p.332-337

1984

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Selection of galactose-fermenting Streptococcus thermophilus in lactose-limited chemostat cultures [Commercial milk fermentations]

Applied and Environmental Microbiology, 1984-07, Vol.48 (1), p.186-191

1984

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Ethyl Butanoate Formation by Dairy Lactic Acid Bacteria

International dairy journal, 1998-07, Vol.8 (7), p.651-657

1998

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Exchanging lactocepin plasmids in lactococcal starters to study bitterness development in Gouda cheese: a preliminary investigation

International dairy journal, 2003, Vol.13 (5), p.345-354

2003

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Separation and properties of NAD+- and NADP+-dependent glyceraldehyde-3-phosphate dehydrogenases from Streptococcus mutans

The Journal of biological chemistry, 1979-02, Vol.254 (4), p.1134-1142

1979

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Starters as finishers: Starter properties relevant to cheese ripening

International dairy journal, 1993, Vol.3 (4), p.423-460

1993

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Influence of reduced water activity on lactose metabolism by Lactococcus lactis subsp. cremoris at different pH values

Applied and environmental microbiology, 1998-06, Vol.64 (6), p.2111-2116

1998

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Cheddar cheese and related dry-salted cheese varieties

Cheese: Chemistry, Physics and Microbiology, 2004, Vol.2, p.71-102

2004

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The Major Lactococcal Cell Wall Autolysin AcmA Does Not Determine the Rate of Autolysis of Lactococcus lactis subsp. cremoris 2250 in Cheddar Cheese

International dairy journal, 1998-01, Vol.8 (10), p.843-850

1998

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Properties of 2,3-butanediol dehydrogenases from Lactococcus lactis subsp. lactis in relation to citrate fermentation

Applied and Environmental Microbiology, 1990-06, Vol.56 (6), p.1656-1665

CROW, V. L

1990

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Comparison of subcellular fractionation methods for lactococcus lactis subsp. lactis and L. lactis subsp. cremoris

International dairy journal, 1993, Vol.3 (7), p.599-611

1993

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Acetaldehyde Metabolism by Leuconostoc mesenteroides subsp. cremoris under stress conditions

International dairy journal, 1997-02, Vol.7 (2), p.175-183

1997

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Characterization of loosely associated material from the cell surface of Lactococcus lactis subsp. cremoris E8 and its phage-resistant variant strain 398

Applied and Environmental Microbiology, 1993-10, Vol.59 (10), p.3177-3182

1993

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diversity of potential cheese ripening characteristics of lactic acid starter bacteria. 2. The levels and subcellular distributions of peptidase ans esterase activities

International dairy journal, 1994, Vol.4 (8), p.723-742

1994

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Esters and their biosynthesis in fermented dairy products: a review

Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification

Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese

The role of autolysis of lactic acid bacteria in the ripening of cheese

The potential of dairy lactic acid bacteria to metabolise amino acids via non-transaminating reactions and endogenous transamination

Ester synthesis in an aqueous environment by Streptococcus thermophilus and other dairy lactic acid bacteria

Serine metabolism in Lactobacillus plantarum

Production of Dairy-Based, Natural Sulphur Flavor Concentrate by Yeast Fermentation

Interactions between non-starter microorganisms during cheese manufacture and ripening

Interactions between non-starter microorganisms during cheese manufacture and repening

Characterisation of esterases of Streptococcus thermophilus ST1 and Lactococcus lactis subsp. cremoris B1079 as alcohol acyltransferases

Regulation of product formation during glucose or lactose limitation in nongrowing cells of Streptococcus lactis [Milk starters]

Selection of galactose-fermenting Streptococcus thermophilus in lactose-limited chemostat cultures [Commercial milk fermentations]

Ethyl Butanoate Formation by Dairy Lactic Acid Bacteria

Exchanging lactocepin plasmids in lactococcal starters to study bitterness development in Gouda cheese: a preliminary investigation

Separation and properties of NAD+- and NADP+-dependent glyceraldehyde-3-phosphate dehydrogenases from Streptococcus mutans

Starters as finishers: Starter properties relevant to cheese ripening

Influence of reduced water activity on lactose metabolism by Lactococcus lactis subsp. cremoris at different pH values

Cheddar cheese and related dry-salted cheese varieties

The Major Lactococcal Cell Wall Autolysin AcmA Does Not Determine the Rate of Autolysis of Lactococcus lactis subsp. cremoris 2250 in Cheddar Cheese

Properties of 2,3-butanediol dehydrogenases from Lactococcus lactis subsp. lactis in relation to citrate fermentation

Comparison of subcellular fractionation methods for lactococcus lactis subsp. lactis and L. lactis subsp. cremoris

Acetaldehyde Metabolism by Leuconostoc mesenteroides subsp. cremoris under stress conditions

Characterization of loosely associated material from the cell surface of Lactococcus lactis subsp. cremoris E8 and its phage-resistant variant strain 398

diversity of potential cheese ripening characteristics of lactic acid starter bacteria. 2. The levels and subcellular distributions of peptidase ans esterase activities

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