The role of autolysis of lactic acid bacteria in the ripening of cheese
Authors:
- V.L. CrowVCV.L. Crow
- T. CoolbearTCT. Coolbear
- P.K. GopalPGP.K. Gopal
- F.G. MartleyFMF.G. Martley
- L.L. McKayLML.L. McKay
- H. RiepeHRH. Riepe
- 1 January 1995
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 5 (8) , 855-875
Abstract
No abstract availableThis publication has 51 references indexed in Scilit:
- Location, characterization and expression of lytic enzyme-encoding gene, lytA, of Lactococcus lactis bacteriophage φ US3 †Gene, 1992
- Nucleotide sequences of the Bacillus subtilis flaD locus and a B. licheniformis homologue affecting the autolysin level and flagellationJournal of General Microbiology, 1990
- Direct observation of fine structures of bacteria in ripened Cheddar cheese by electron microscopy.Agricultural and Biological Chemistry, 1978
- Microbially induced flavors and fermented foods. Flavor in fermented dairy productsJournal of Agricultural and Food Chemistry, 1970
- Studies on the Proteolytic Action of Dairy Lactic Acid BacteriaAgricultural and Biological Chemistry, 1970
- Studies on Proteolytic Action of Dairy Lactic Acid BacteriaAgricultural and Biological Chemistry, 1969
- The Adsorption of Phage to Group N Streptococci. The Specificity of Adsorption and the Location of Phage Receptor Substances in Cell-wall and Plasma-membrane FractionsJournal of General Virology, 1968
- BacteriolysisAnnual Review of Microbiology, 1965
- A MEDIUM FOR THE CULTIVATION OF LACTOBACILLIJournal of Applied Bacteriology, 1960
- 673. Bacteriology of Cheddar cheese: A study of starter organisms in manufacture and maturingJournal of Dairy Research, 1957