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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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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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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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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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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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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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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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Characterization of Streptococcus thermophilus strains that undergo lysis under unfavourable environmental conditions

International journal of food microbiology, 2000-04, Vol.55 (1), p.209-213

2000

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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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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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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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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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Cloning and sequencing of pepC, a cysteine aminopeptidase gene from Lactococcus lactis subsp. cremoris AM2

Applied and Environmental Microbiology, 1993-01, Vol.59 (1), p.330-333

1993

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Involvement of a Prophage in the Lysis of Lactococcus lactis subsp. cremoris AM2 during Cheese Ripening

International dairy journal, 1998-07, Vol.8 (7), p.667-674

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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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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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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Cloning and DNA sequence analysis of an X-prolyl dipeptidyl aminopeptidase gene from Lactococcus lactis subsp. lactis NCDO 763

Applied and Environmental Microbiology, 1991-01, Vol.57 (1), p.45-50

1991

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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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Identification of the active site serine of the X-prolyl dipeptidyl aminopeptidase from Lactococcus lactis

FEBS letters, 1992-12, Vol.314 (2), p.139-142

1992

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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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Specificity of plasmin towards bovine alpha S2-casein

Journal of dairy research, 1989-11, Vol.56 (5), p.817-821

1989

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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

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

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

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

Specificity of milk peptide utilization by Lactococcus lactis

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

Autolysis of two strains of Lactococcus lactis during cheese ripening

Characterization of Streptococcus thermophilus strains that undergo lysis under unfavourable environmental conditions

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

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

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

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

Cloning and sequencing of pepC, a cysteine aminopeptidase gene from Lactococcus lactis subsp. cremoris AM2

Involvement of a Prophage in the Lysis of Lactococcus lactis subsp. cremoris AM2 during Cheese Ripening

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

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

Isolation of γ-Glutamyl Peptides from Comté Cheese

Localization of peptidases in lactococci

Cloning and DNA sequence analysis of an X-prolyl dipeptidyl aminopeptidase gene from Lactococcus lactis subsp. lactis NCDO 763

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

Identification of the active site serine of the X-prolyl dipeptidyl aminopeptidase from Lactococcus lactis

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

Specificity of plasmin towards bovine alpha S2-casein

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