Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses-Reference-Cited by-同舟云学术

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Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses

Published:2016-08 Issue: Volume:57 Page:16-22
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

D'Incecco P.,Gatti M.,Hogenboom J.A.,Bottari B.,Rosi V.,Neviani E.,Pellegrino L.

Funder

Italian Ministry of Agriculture

Consorzio Grana Padano PDO cheese and Regione Lombardia

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference42 articles.

1. Influence of lysozyme on selected bacteria associated with Gouda cheese;Bester;J. Food Prot.,1990

2. Natural whey starter for Parmigiano Reggiano: culture-independent approach;Bottari;J. Appl. Microbiol.,2010

3. Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains;Bove;Int. J. Food Microbiol.,2011

4. Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and sharpe medium;Bove;Proteomics,2012

5. Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production;Brandsma;Food Microbiol.,2012

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