Author:
Crow V.L.,Coolbear T.,Gopal P.K.,Martley F.G.,McKay L.L.,Riepe H.
Subject
Applied Microbiology and Biotechnology,Food Science
Reference74 articles.
1. Autolytic properties of some lactic acid bacteria used in cheese production. Part 1: Materials and methods;Bie;Milchwissenschaft,1975
2. Autolytic properties of some lactic acid bacteria used in cheese production. Part II: Experiments with fluid substrates and cheese;Bie;Milchwissenschaft,1975
3. Molecular cloning, nucleotide sequence of the gene encoding the major peptidoglycan hydrolase of Lactococcus lactis, a muramidase needed for cell separation;Buist;J. Bacteriol.,1995
4. Autolysis of two strains of Lactococcus lactis during cheese ripening;Chapot-Chartier;Int. Dairy J.,1994
5. Stability and specificity of the cell wall-associated proteinase from Lactococcus lactis subsp. cremoris H2 released by treatment with lysozyme in the presence of calcium ions;Coolbear;Appl. Environ. Microbiol.,1992
Cited by
183 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献