1. Hammes, W.P., and M.G. Ganzle (1990) Fermented sausages. In, Microbiology of fermented foods Volume 1, ed. B.J.B. Wood, pp 199-216. Blacklie Academic and Professional, London.
2. Damiani, P., M. Gobetti, L. Cossignani, A. Corsetti, M.S. Simonetti, and J.D. Rossi (1996) The sourdough microflora. Characterization of hetero- and homofermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced. Lebensmittel Wirtschaft Technologie, 29, 63-70.
3. Bei-Zhong-Han, F.M. Rombouts, and M.J.R. Nout (2001) A Chinese fermented soybean food. International Journal of Food Microbiology, 65, 1-10.
4. Noots, I., J.A. Delcour, and C.W. Michiels (1999) From field barley to malt: detection and specification of microbial activity for quality aspects. Critical Reviews in Microbiology, 25, 121-153.
5. Linko, M., A. Haikara, A. Ritala, and M. Penttila (1998) Recent advances in the malting and brewing industry. Journal of Biotechnology, 65, 85-98.
6. Sandine, W.E. (1996) Commercial production of dairy starter cultures. In, T.M. Cogan and J.-P. Accolas, Dairy starter cultures (pp. 191-204). New York: VHC Publishers Inc.
7. Stadhouders, J., and G.J.M. Leenders (1984) Spontaneously developed mixed-strain cheese starters: their behaviour towards phages and their use in the Dutch cheese industry. Netherlands Milk and Dairy Journal, 38, 157-181.
8. Limsowtin, G.K.Y., I.B. Powell, and E. Parente (1996) Types of starters. In T.M. Cogan and J.-P. Accolas, Dairy starter cultures (pp.101-129). New York: VCH Publishers Inc.
9. Heap, H.A., and R.C. Lawrence (1988) Culture systems for the dairy industry. In, R. Robinson, Development in Food Microbiology (pp. 149-185). Amsterdam: Elsevier Applied Science.
10. Heap, H.A. (1998) Optimising starter culture performance in NZ cheese plants. Australian Journal of Dairy Technology, 53, 74-78.
11. Crow, V.L., T. Coolbear, R. Holland, C.G. Pritchard, and F.G. Martley (1993) Starters as finishers: starter properties relevant to cheese ripening. International Dairy Journal, 3, 423-460.
12. Desmazeaud, M., and T.M. Cogan (1996) Role of cultures in cheese ripening. In, T.M. Cogan and J.-P. Accolas, Dairy starter cultures (pp. 207-231). New York: VCH Publishers Inc.
13. Hugenholtz, J. (1986) Population dynamics of mixed starter cultures. Netherlands Milk and Dairy Journal, 40, 129-140.
14. Sandine, W.E., P.C. Radich, and P.R. Elliker (1972) Ecology of lactic streptococci. A review. Journal of Milk Technology, 35, 176-184.
15. Klijn, N., A.H. Weerkamp, and W.M. De Vos (1995) Detection and characterization of lactose-utilizing Lactococcus spp. in natural ecosystems. Applied and Environmental Microbiology, 61, 788-792.
16. Cogan, T.M., M. Barbosa, E. Beuvier, B. Bianchi-Salvadori, P.S. Cocconcelli, I. Fernandes, J. Gomez, R. Gomez, G. Kalantzopoulos, A. Ledda, M. Medina, M.C. Rea, and E. Rodriguez (1997) Characterization of the lactic acid bacteria in artisanal dairy products. Journal of Dairy Research, 64, 409-421.
17. Weerkamp, A.H., N. Klijn, R. Neeter, and G. Smit (1996) Properties of mesophilic lactic acid bacteria from raw milk and naturally fermented raw milk products. Netherlands Milk and Dairy Journal, 50, 319-332.
18. Ayad, E.H.E., A. Verheul, C. de Jong, J.T.M. Wouters, and G. Smit (1999) Flavor forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin. International Dairy Journal, 9, 725-735.
Ayad, E.H.E., A. Verheul, J.T.M. Wouters, and G. Smit (2000) Application of wild starter cultures for flavor development in pilot plant cheese making. International Dairy Journal, 10, 169-179.
Ayad, E.H.E., A. Verheul, W.J.M. Engels, J.T.M. Wouters, and G. Smit (2001) Enhanced flavor formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway. Journal of Applied Microbiology, 90, 59-67. Shakeel-Ur-Rehman, P.F. Fox, and P.L.H. McSweeney (2000) Methods used to study nonstarter micro-organisms in cheese: a review. International Journal of Dairy Technology, 53, 113-119.
Williams, A.G., and J.M. Banks (1997) Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria isolated from Cheddar cheese manufactured in the United Kingdom. International Dairy Journal, 7, 763-774.
Demarigny, Y, E. Beuvier, A. Dasen, and G. Duboz (1996) Influence of raw milk microflora on the characteristics of Swiss-type cheese. I. Evolution of microflora during ripening and characterisation of facultatively heterofermentative lactobacilli. Le Lait, 76, 371-387. Grappin, R., E. Beuvier, Y. Bouton, and S. Pochet (1999) Advances in the biochemistry and microbiology of Swiss-type cheeses. Le Lait, 79, 3-22.
Berthier, F., E. Beuvier, A. Dasen, and R. Grappin (2001) Origin and diversity of mesophilic lactobacilli in Comte cheese, as revealed by PCR with repetitive and species-specific primers. International Dairy Journal, 11, 293-305.
Khalid, N.M., and E.H. Marth (1990) Lactobacilli—their enzymes and role in ripening and spoilage of cheese: a review. Journal of Dairy Science, 73, 2669-2684. McSweeney, P.L.H., P.F. Fox, J.A. Lucey, K.N. Jordan, and T.M. Cogan (1993) Contribution of the indigenous microflora to the maturation of Cheddar cheese. International Dairy Journal, 3, 613-614.
Fox, P.F. (1998) Developments in biochemistry of cheese ripening. Dairy Science and Technology, Proceedings (pp. 11-37), 25th International Dairy Congress, Aarhus, Denmark, September 21-24, 1998.
Thomas, T.D., and V.L. Crow (1983) Mechanisms of D(-)-lactic acid formation in Cheddar cheese. New Zealand Journal of Dairy Science and Technology, 18, 131-141. Taylor, S.L., T.J. Keefe, E.S. Windham, and J.F. Howell (1983) Outbreak of histamine poisoning associated with consumption of Swiss cheese. Journal of Food Protection, 45, 455-457. Joosten, H.M.L.J., and M.D. Northolt (1989) Detection, growth and amine-producing capacity of lactobacilli in cheese. Applied and Environmental Microbiology, 55, 2356-2359. McSweeney, P.L.H., E.M. Walsh, P.F. Fox, T.M. Cogan, F.D. Drinan, and M. Castelo-Gonzalez (1994) A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality. Irish Journal of Agriculture and Food Research, 33, 183-192.
Lynch, C.M., P.L.H. McSweeney, P.F. Fox, T.M. Cogan, and F.D. Drinan (1996) Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions. International Dairy Journal, 6, 851-867.
Driessen, F.M., F. Kingma, and J. Stadhouders (1982) Evidence that Lactobacillus bulgaricus in yoghurt is stimulated by carbon dioxide produced by Streptococcus thermophilus. Netherlands Milk and Dairy Journal, 36, 135-144.
Steffen, C., P. Eberhard, J.O. Bosset, and M. Rtiegg (1999) Swiss-type varieties. In, P.F.Fox. Cheese: chemistry, physics and microbiology. Vol. 2 Major cheese groups (2nd ed. pp. 83-110). Gaithersburg, Maryland: Aspen Publishers Inc.
Battistotti, B., and C. Corradini (1999) Italian cheese. In P.F. Fox. Cheese, chemistry, physics and microbiology. Vol.2 Major cheese groups (2nd ed. pp. 221-243). Gaithersburg, Maryland: Aspen Publishers.
Kalantzopoulos, G.C. (1999) Cheese from ewes' and goats' milk. In, P.F. Fox, Cheese: chemistry, physics and microbiology. Vol. 2 Major cheese groups (2nd ed. pp. 507-553). Gaithers-burg, Maryland: Aspen Publishers Inc.
Smit, G., Z. Kruyswijk, A.H. Weerkamp, C. De Jong, and R. Neeter (1996) Screening for and control of debittering properties of cheese cultures. In, Flavor Science: Recent Developments. (Eds. Taylor, A.J. and Mottram, D.S.), Royal Society of Chemistry (Burlington House, London, UK W1V 0BN), pp 25-31.
Smit, G., Z. Kruyswijk, Z., and A. Van Boven (1998) Control of debittering activity of cheese starters Australian Journal of Dairy Technology, 53, 113.
Smit, G., A. Verheul, R. Van Kranenburg, E. Ayad, R. Siezen, and W. Engels (2000) Cheese flavor development by enzymatic conversions of peptides and amino acids. Journal of Food Research International, 33, 153-160.
Koroleva, N.S. (1988b) Technology of kefir and kumys. Bulletin of the International Dairy Federation 227, chapter VII, 96-100.
Rea, M.C., T., Lennartsson, P. Dillon, F.D. Drinan, W.J. Reville, M. Heapes, and T.M. Cogan (1996) Irish kefir-like grains: their structure, microbial composition and fermentation kinetics. Journal of Applied Bacteriology, 81, 83-94.
Koroleva, N.S. (1988a) Starters for fermented milks. Section 4: Kefir and kumys starters. Bulletin of the International Dairy Federation 227, chapter II, 35-40.
Reps, A. (1999) Bacterial surface-ripened cheeses. In, P.F. Fox, Cheese: chemistry, physics and microbiology. Vol. 2 Major cheese groups (2nd ed. pp.137-172). Gaithersburg, Maryland: Aspen Publishers Inc.
Bockelmann, W. (2002) Development of defined surface starter cultures for the ripening of smear cheeses. International Dairy Journal, 12, 133-140.
Fleet, G.H., (1990) Yeast in dairy products—a review. Journal of Applied Bacteriology, 68, 199-211.
Coghill, D. (1979) The ripening of blue vein cheese: a review. Australian Journal of Dairy Technology, 34, 72-75.
Baroiller, C., and J.L. Schmidt (1990) Contribution a l'étude de l'origine des levures du fromage de Camembert. Le Lait, 70, 67-84.
Besancon, X., C. Smet, C. Chabalier, M. Rivemale, J.P. Reverbel, R. Ratomahenina & P. Galzy (1992) Study on surface yeast flora of Roquefort cheese. International Journal of Food Microbiology, 17, 9-18.
Tamime, A.Y. (1990) Microbiology of 'starter cultures'. In, R.K. Robinson, Dairy Microbiology. Vol. 2. The microbiology of milk products (pp. 131-201). London: Elsevier Applied Science.
Gripon, J.-C. (1997) Flavor and texture in soft cheese. In, B.A. Law, Microbiology and biochemistry of cheese and fermented milk (2nd ed. pp. 193-206). London: Blackie. Gripon, J.-C. (1999) Mould-ripened cheeses. In, P.F. Fox, Cheese: chemistry, physics and microbiology. Vol. 2 Major cheese groups (2nd ed. pp. 111-136). Gaithersburg, Maryland: Aspen Publishers Inc.
Marshall, V.M. (1986) The microflora and production of fermented milks. In M.R. Adams, Progress in industrial microbiology—Micro-organisms in the production of foods, Vol. 23 (pp. 1-44). Amsterdam: Elsevier Science.
Hemme, D., C. Bouillanne, F. Metro, and M.J. Desmazeaud (1982) Microbial catabolism of amino acids during cheese ripening. Sciences des Aliments, 2, 113-123. Molimard, P., L. Vassal, I. Bouvier, and H.E. Spinnler (1995) Suivi de croissance de Penicillium camemberti et Geotrichum candidum en culture pure et en association au cours de l'affinage de fromages experimentaux a pate moll de type camembert. Le Lait, 75, 3-16. Demarigny, Y., C. Berger, N. Desmasures, M. Gueguen, and H.E. Spinnler (2000) Flavor sulphides are produced from methionine by two different pathways by Geotrichum candidum. Journal of Dairy Research, 67, 371-380.
Berger, C., J.A. Khan, P. Molimard, N. Martin, and H.E. Spinnler (1999) Production of sulfur flavors by ten strains of Geotrichum candidum. Applied and Environmental Microbiology, 65, 5510-5514.
Spinnler, H.E., C. Berger, C. Lapadatescu, and P. Bonnarme (2001) Production of sulfur compounds by several yeasts of technological interest for cheese ripening. International Dairy Journal, 11, 245-252.
Gagnaire, V., D. Molle, T. Saprhaug, and J. Leonil (1999) Peptidases of dairy propionic acid bacteria. Le Lait, 79, 43-57.
Fessler, D., M.G. Casey, and Z. Puhan (1999) Propionibacteria flora in Swiss raw milk from lowlands and Alps. Le Lait, 79, 201-209.
Bockelmann, W., and T. Hoppe-Seyler (2001) The surface flora of bacterial smear-ripened cheese from cow's and goat's milk. International Dairy Journal, 11, 307-314. Rattray, F.P., and P.F. Fox (1999) Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review. Journal of Dairy Science, 82, 891-909.
Bikash, C., T. Ghosh, T. Sienkiewicz, and K. Krenkel (2000) Brevibacterium linens—a useful enzyme producer for cheese: a review. Milchwissenschaft, 55, 628-632. Klaenhammer, T.R. (1988) Bacteriocins of lactic acid bacteria. Biochimie, 70, 337-349. Klaenhammer, T.R. (1993) Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiology Reviews, 12, 39-86.
Daeschel, M.A. (1989) Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technology, 43, 164-167.
Piard, J.C., and M. Desmazeaud (1992) Inhibiting factors produced by lactic acid bacteria. 2. Bacteriocins and other antibacterial substances. Le Lait, 72, 113-142. De Vuyst, L, and E.J. Vandamme (1994) Nisin, a lantibiotic produced by Lactococcus lactis subsp. lactis. In, L. De Vuyst and E.J. Vandamme, Bacteriocins of lactic acid bacteria—microbiology, genetics and application (pp. 151-221). London and New York: Blackie. Lipinska, E. (1973) Use of nisin-producing lactic streptococci in cheesemaking. Annual Bulletin—International Dairy Federation, 73, 1-24.
Maisnier-Patin, S., N. Deschamps, S.R. Tatini, and J. Richard (1992) Inhibition of Listeria monocytogenes in Camembert cheese made with nisin-producing starter. Le Lait, 72, 249-263. Delves-Broughton, J., P. Blackburn, R.J. Evans, and J. Hugenholtz (1996) Application of the bacteriocin, nisin. Antonie van Leeuwenhoek, 69, 193-202.
Estepar, J., M. del Sanchez, L. Alonso, and B. Mayo (1999) Biochemical and microbiological characterization of artisan 'Penamellera' cheese: analysis of its indigenous lactic acid bacteria. International Dairy Journal, 9, 737-746.
Ayad, E.H.E., A. Verheul, J.T.M. Wouters, and G. Smit. (2002) Antimicrobial-producing wild lactococci from artisanal and non-dairy origin. International Dairy Journal, 12, 145-150. Forssen, K.M., M.I. Jagerstad, K. Wigertz, and C.M. Witthoft (2000) Folates and dairy products: a critical update. Journal of the American College of Nutrition, 19, 100-110. Rao, D.R., A.V. Reddy, S.R. Pulusani, and P.E. Cornwell (1984). Biosynthesis and utilisation of folic acid and vitamin B12 by lactic cultures in skim milk. Journal of Dairy Science, 67, 1169-1174.
Rao, D.R., and K.M. Shahani (1987) Vitamin content of cultured milk products. Cultured Dairy Products Journal, 22, 6-10.
Wouters, J.T.M., E.H.E. Ayad, J. Hugenholtz, and G. Smit (2002) Microbes from raw milk for fermented dairy products. International Dairy Journal, 12, 91-109.
Schellhaas, S.M. (1983). Characterization of exocellular slime produced by bacterial starter cultures used in the manufacture of fermented dairy products. Ph.D. Thesis, University of Minnesota, U.S.A.
Looijesteijn, E. (2000) Physiology of exopolysaccharide biosynthesis by Lactococcus lactis.
Ph.D. Thesis, Wageningen University, Wageningen, The Netherlands.
Van Marle, M.E., and P. Zoon (1995) Permeability and rheological properties of microbially and chemically acidified skim-milk gels. Netherlands Milk and Dairy Journal, 49, 47-65.
Van Marle, M.E. (1998) Structure and rheological properties of yoghurt gels and stirred yoghurts. Ph.D. Thesis, University of Twente, Enschede, The Netherlands.
Stingele, F., J-R. Neeser, and B. Mollet (1996) Identification and characterization of the eps
(exopolysaccharide) gene cluster from Streptococcus thermophilus Sfi6. Journal of Bacteriology, 178, 1680-1690.
83. Van Kranenburg, R., M. Kleerebezem, and W.M. de Vos (2000) Nucleotide sequence analysis of the lactococcal EPS plasmid pNZ4000. Plasmid, 43, 130-136.
84. Hugenholtz, J., K. Perdon, and T. Abee (1993) Growth and energy generation by Lactococcus lactis subsp. lactis biovar. diacetylactis during citrate metabolism. Applied and Environmental Microbiology, 59, 4216-4222.
85. Monnet, V., S. Condon, T. Cogan, and J-C. Gripon (1996) Metabolism of starter cultures. In T. Cogan & J. Accolas, Dairy Starter Cultures (pp. 47-95). New York: VCH Publishers, Inc.
86. Crow, V.L., and K.W. Turner (1986) The effect of succinate production on other fermentation products in Swiss-type cheese. New Zealand Journal of Dairy Science Technology, 21, 217-227.
87. Frohlich-Wyder, M.-T., H-P. Bachman, and M.G. Casey (2002) Interaction between propio-nibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses. Le Lait, 82, 1-15.
88. Fuller, R. (1989) Probiotics in man and animals. Journal of Applied bacteriology, 66, 365-378.
89. Salminen, S., A.C. Ouwehand, and E. Isolauri (1998) Clinical applications of probiotic bacteria. International Dairy Journal, 8, 563-572.
90. Saxelin, M. (1997) Lactobacillus GG—a human probiotic strain with thorough clinical documentation. Food Reviews International, 13, 6293-313.
91. Aso, Y., and Akazan, H. (1992). Prophylactic effect of a Lactobacillus casei preparation on the recurrence of superficial bladder cancer. Urology International, 49, 125-129.
92. Bernet, M.F., D. Brassart, J.R. Neeser, and A.L. Servin (1994) Lactobacillus acidophilus LA-1 binds to cultured human intestinal cell-lines and inhibits cell attachment and cell invasion by enterovirulent bacteria. Gut, 35, 483-489.
93. Engels, W.J.M., and S. Visser (1996) Development of cheese flavor from peptides and amino acids by cell-free extracts of Lactococcus lactis subsp. cremoris B78 in a model system. Netherlands Milk and Dairy Journal, 50, 3-17.
94. Engels, W.J.M. (1997) Volatile and non-volatile compounds in ripened cheese: their formation and their contribution to flavor. Ph.D. Thesis, Wageningen University, Wageningen, The Netherlands.
95. Smit, G., J.E.T. van Hylckama Vlieg, B.A. Smit, E.H.E. Ayad, and W.J.M. Engels (2002) Fermentative formation of flavor compounds by lactic acid bacteria. Australian Journal of Dairy Technology, 57, 61-68.
96. Molimard, P., and H. Spinnler (1996) Compounds involved in the flavor of surface mold-ripened cheese: origins and properties. Journal of Dairy Science, 79, 169-184.
97. Van Kranenburg, R., M. Kleerebezem, J.E.T. Van Hylckama Vlieg, B.M. Ursing, B.A. Smit, E.H.E. Ayad, G. Smit, and R.J. Siezen (2002) Flavor formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis. International Dairy Journal, 12, 111-121.
98. Mulder, H. (1952) Taste and flavor forming substances in cheese. Neth. Milk Dairy J. 6, 157168.
99. Kunji, E.R.S., I. Mierau, A. Hagting, B. Poolman, and W.N. Konings, W.N. (1996) The proteolytic systems of lactic acid bacteria. Antonie van Leeuwenhoek, 70, 187-221.
100. Christensen, J. E., E.G. Dudley, J.A. Pederson, and J.L.Steele (1999) Peptidases and amino acid catabolism in lactic acid bacteria. Antonie van Leeuwenhoek, 76, 217-246.
101. Konings, W.N., B. Poolman, and A.J.M. Driessen (1989) Bioenergetics and solute transport in lactococci. CRC Critical Reviews Microbiology, 16, 419-476.
102. Stadhouders, J., G. Hup, F.A. Exterkate, and S. Visser (1983) Bitter formation in cheese. 1. Mechanism of the formation of the bitter flavor defect in cheese. Netherlands Milk Dairy Journal, 37, 157-167.
103. Visser, S., C.J. Slangen, G. Hup, and J. Stadhouders (1983) Bitter flavor in cheese. 3. Comparative gel-chromatographic analysis of hydrophobic peptide fractions from twelve Gouda-type cheeses and identification of bitter peptides isolated from a cheese made with Streptococcus cremoris HP. Netherlands Milk Dairy Journal, 37, 181-192.
Lemieux, L., and M.E. Simard (1992) Bitter flavor in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition. Le Lait, 72 335-382.
Meijer, W.C., B. Van der Bunt, M. Twigt, B. De Jonge, G., Smit, and J. Hugenholtz (1998) Lysis of Lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese. Applied and Environmental Microbiology, 64, 1950-1953. Yvon, M., and L. Rijnen (2001) Cheese flavor formation by amino acid catabolism. International Dairy Journal, 11, 185-201.
Gao, S., D.H. Oh, J.R. Broadbent, M.E. Johnson, B.C. Weimer, J.L. Steele (1997) Aromatic amino acid catabolism by lactococci. Le Lait, 77, 371-181.
Nierop Groot, M. N., and J.A. De Bont (1998) Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in Lactobacillus plantarum. Applied and Environmental Microbiology, 64, 3009-3013.
Nierop Groot, M. N., and J.A. De Bont (1999) Involvement of manganese in conversion of phenylalanine to benzaldehyde by lactic acid bacteria. Applied and Environmental Microbiology, 65, 5590-5593.
Nierop Groot, M. (2001) Production of the flavor compound benzaldehyde by lactic acid bacteria: role of manganese and transport systems in Lactobacillus plantarum. Thesis Wageningen University ISBN 90 58085392.
Urbach, G. (1995) Contribution of lactic acid bacteria to flavor compound formation in dairy products. International Dairy Journal, 5, 877-903.
Alting, A.C., W.J.M. Engels, S. van Schalkwijk, and F.A. Exterkate (1995) Purification and characterization of cystathionine h-lyase from Lactococcus lactis subsp. cremoris B78 and its possible role in flavor development in cheese. Applied and Environmental Microbiology, 61, 4037-4042.
Bruinenberg, P. G., G. De Roo, and G.K.Y. Limsowtin (1997) Purification and characterization of cystathionine g-lyase from Lactococcus lactis subsp. cremoris SK11: possible role in flavor compound formation during cheese maturation. Applied and Environmental Microbiology, 63, 561-566.
Dias, B., and B. Weimer (1998a) Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria. Applied and Environmental Microbiology, 64, 3320-3326. Dias, B., and B. Weimer (1998b) Purification and characterization of L-methionine g-lyase from Brevibacterium linens BL2. Applied and Environmental Microbiology, 64, 3327-3331. Engels, W.J.M., A.C. Alting, M.M.T.G. Arntz, H. Gruppen, A.G.J. Voragen, G. Smit, and S. Visser (2000) Conversion of methionine and branch-chain amino acids by Lactococcus lactis subsp. cremoris: purification and partial characterization of branched-chain aminotransferases involved. International Dairy Journal, 10, 37-46.
Gao, S., and J. Steele (1998) Purification and characterization of oligomeric species of an aromatic amino acid aminotransferase from Lactococcus lactis subsp. lactis S3. Journal of Food Biochemistry, 22, 197-211.
Rijnen, L., S. Bonneau, and M. Yvon (1999) Genetic characterization of the major lactococcal aromatic aminotransferase and its involvement in conversion of amino acids to aroma compounds. Applied and Environmental Microbiology, 65, 4873-80.
Yvon, M., S. Thirouin, L. Rijnen, D. Fromentier, and J-C. Gripon (1997) An aminotransfer-ase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds. Applied and Environmental Microbiology, 63, 414-419.
Fernandez, M., W. Van Doesburg, G.A. Rutten, J.D. Marugg, A.C. Alting, R. Van Kranenburg, and O.P. Kuipers (2000) Molecular and functional analyses of the metC gene of Lactococcus lactis, encoding cystathionine h-lyase. Applied and Environmental Microbiology, 66, 42-48.
Fernandez, M., M. Kleerebezem, O.P. Kuipers, R.J. Siezen, and R. Van Kranenburg (2002) Regulation of the metCcysK operon involved in sulfur metabolism in Lactococcus lactis. Journal of Bacteriology, 184, 82-90.
122. Yvon, M., S. Berthelot, and J-C. Gripon (1998) Adding a-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds. International Dairy Journal, 8, 889-898.
123. Rijnen, L., P. Courtin, J-C. Gripon, and M. Yvon (2000) Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds. Applied and Environmental Microbiology, 66, 1354-1359.
124. Yvon, M., E. Chambellon, A. Bolotin, and F. Roudot-Algaron (2000) Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763. Applied and Environmental Microbiology, 66, 571-577.
125. Cocaign-Bousquet, M., C. Garrigues, L. Novak, N.D. Lindley, and P. Loubiere (1995) Rational development of a simple synthetic medium for sustained growth of Lactococcus lactis. Journal of Applied bacteriology, 79, 108-116.
126. Andersen, A.W., and Elliker, P.R. (1953), The nutritional requirements of lactic streptococci isolated from starter cultures. I. Growth in a synthetic medium. Journal of Dairy Science, 36, 161-167.
127. Reiter, B., and J.D. Oram (1962) Nutritional studies on cheese starters. I. Vitamin and amino acid requirements of single starter strains. Jounal of Dairy Research, 29, 63-77.
128. Chopin, A. (1993) Organization and regulation of genes for amino acid biosynthesis in lactic acid bacteria. FEMS Microbiology Reviews, 12, 21-38.
Was this article helpful?