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Metabolism of milk fat globule membrane components by nonstarter lactic acid bacteria isolated from cheese

  • Published:2013-02 Issue:2 Volume:96 Page:727-739
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Moe K.M.,Porcellato D.,Skeie S.

Funder

Norwegian Research Council

Norwegian Foundation for Research Levy on Agricultural Products

Norwegian Agricultural Agreement Research Fund

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference67 articles.

1. Study of cheese associated lactic acid bacteria under carbohydrate-limited conditions using D-stat cultivation;Adamberg;Food Biotechnol.,2006

2. Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese;Adamberg;Int. Dairy J.,2005

3. Flavour formation by amino acid catabolism;Ardö;Biotechnol. Adv.,2006

4. Dynamics of free amino acid composition in cheese ripening;Ardö;Aust. J. Dairy Technol.,2002

5. Biogenic amine production by Lactobacillus.;Arena;J. Appl. Microbiol.,2001
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