A Systems-Wide Analysis of Proteolytic and Lipolytic Pathways Uncovers The Flavor-Forming Potential of The Gram-Positive Bacterium Macrococcus caseolyticus subsp. caseolyticus

Author:

Mazhar Shahneela,Kilcawley Kieran N.,Hill Colin,McAuliffe Olivia

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference43 articles.

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3. Omics-based insights into flavor development and microbial succession within surface-ripened cheese.;Bertuzzi;mSystems,2018

4. Protease and peptidase activity of Micrococcus species.;Bhowmik;J. Dairy Sci.,1988

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