Minimal Requirements for Exponential Growth of Lactococcus lactis [PDF]
Peter Ruhdal Jensen, Karin Hammer
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Improvements in the Flavour of Soy Cheese
A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese.
Naveed Ahmad+4 more
doaj
Cloning, expression, and nucleotide sequence of genes involved in production of lactococcin DR, a bacteriocin from lactococcus lactis subsp. lactis [PDF]
Alain Rincé+5 more
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Purification and Characterisation of Endopeptidase Produced by Lactococcus Lactis Subsp. Lactis RI 11 [PDF]
In the this study, 10 isolates of Lactic Acid Bacteria (LAB) were isolated from ikan rebus (steam fish) purchased from a local market, was characterised by phenotypical and biochemical characteristics.
Woo, Kwan Kit
core
Cloning and DNA sequence analysis of an X-prolyl dipeptidyl aminopeptidase gene from Lactococcus lactis subsp. lactis NCDO 763 [PDF]
M. Nardi+4 more
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Degradation and debittering of a tryptic digest from beta-casein by aminopeptidase N from Lactococcus lactis subsp. cremoris Wg2 [PDF]
Paris S. T. Tan+5 more
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A membrane protein is required for bacteriophage c2 infection of Lactococcus lactis subsp. lactis C2 [PDF]
Ruud Valyasevi+2 more
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