The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2004.00150.x/fullpdf
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1. Lactobacillus caseiandLactobacillus plantaruminitiate catabolism of methionine by transamination
2. Partial purification and characterisation of a lipase from Lactobacillus plantarum MF32
3. Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character
4. Recent advances in cheese microbiology
5. Influence of Adjunct Use and Cheese Microenvironment on Nonstarter Bacteria in Reduced-Fat Cheddar-Type Cheese
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