Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids.

Kieronczyk, Agnieszka

Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids. [electronic resource] - Applied and environmental microbiology Feb 2003 - 734-9 p. digital

Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

0099-2240

10.1128/AEM.69.2.734-739.2003 doi


Amino Acids--metabolism
Animals
Cheese--microbiology
Food Microbiology
Glutamate Dehydrogenase--metabolism
Ketoglutaric Acids--metabolism
Lactobacillus--enzymology
Lactococcus lactis--metabolism