Some Factors Influencing the Autolysis of Lactobacillus bulgaricus and Lactobacillus casei

Author:

Kang O.J.,Vézinz L.-P.,Laberge S.,Simard R.E.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference31 articles.

1. Production of cell-bound proteinase by Lactobacillus bulgaricus and its location in the bacterial cell;Argyle;J. Appl. Bacteriol.,1976

2. Autolytic properties of some lactic acid bacteria used in cheese production. II. Experiments with fluid substrates and cheese;Bie;Milchwissenschaft,1975

3. Autolytic properties of some lactic acid bacteria used in cheese production. Part I. Material and methods;Bie;Milchwissenschaft,1975

4. Autolysis of two strains of Lactococcus lactis during cheese ripening;Chapot-Chartier;Int. Dairy J.,1994

5. Wall autolysin of Lactobacillus acidophilus strain 63 AM gasser;Coyette;Biochemistry,1970

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