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Journal Abstract Search

351 related items for PubMed ID: 11131071

  • 1. Varying influence of the autolysin, N-acetyl muramidase, and the cell envelope proteinase on the rate of autolysis of six commercial Lactococcus lactis cheese starter bacteria grown in milk.
    Govindasamy-Lucey S, Gopal PK, Sullivan PA, Pillidge CJ.
    J Dairy Res; 2000 Nov; 67(4):585-96. PubMed ID: 11131071
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  • 5. Autolysis of Lactococcus lactis is influenced by proteolysis.
    Buist G, Venema G, Kok J.
    J Bacteriol; 1998 Nov; 180(22):5947-53. PubMed ID: 9811653
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  • 8. Requirement of autolytic activity for bacteriocin-induced lysis.
    Martínez-Cuesta MC, Kok J, Herranz E, Peláez C, Requena T, Buist G.
    Appl Environ Microbiol; 2000 Aug; 66(8):3174-9. PubMed ID: 10919766
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  • 9. Conversion of Lactococcus lactis cell envelope proteinase specificity by partial allele exchange.
    Broadbent JR, Rodríguez BT, Joseph P, Smith EA, Steele JL.
    J Appl Microbiol; 2006 Jun; 100(6):1307-17. PubMed ID: 16696678
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  • 10. Autolytic phenotype of Lactococcus lactis strains isolated from traditional Tunisian dairy products.
    Ouzari H, Cherif A, Mora D.
    J Appl Microbiol; 2002 Jun; 92(5):812-20. PubMed ID: 11972683
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  • 11. Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk.
    Fernández E, Alegría A, Delgado S, Martín MC, Mayo B.
    Appl Environ Microbiol; 2011 Aug; 77(15):5324-35. PubMed ID: 21666023
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  • 12. Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat Cheddar cheese.
    Broadbent JR, Barnes M, Brennand C, Strickland M, Houck K, Johnson ME, Steele JL.
    Appl Environ Microbiol; 2002 Apr; 68(4):1778-85. PubMed ID: 11916696
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  • 13. Cell Growth Density and Nisin A Activity of the Indigenous Lactococcus lactis subsp. cremoris M78 Costarter Depend Strongly on Inoculation Levels of a Commercial Streptococcus thermophilus Starter in Milk: Practical Aspects for Traditional Greek Cheese Processors.
    Samelis J, Kakouri A.
    J Food Prot; 2020 Mar 01; 83(3):542-551. PubMed ID: 32084256
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  • 15. Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses.
    Lee HW, Kim IS, Kil BJ, Seo E, Park H, Ham JS, Choi YJ, Huh CS.
    J Microbiol Biotechnol; 2020 Sep 28; 30(9):1404-1411. PubMed ID: 32522956
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  • 16. Characterization of a wild, novel nisin a-producing Lactococcus strain with an L. lactis subsp. cremoris genotype and an L. lactis subsp. lactis phenotype, isolated from Greek raw milk.
    Parapouli M, Delbès-Paus C, Kakouri A, Koukkou AI, Montel MC, Samelis J.
    Appl Environ Microbiol; 2013 Jun 28; 79(11):3476-84. PubMed ID: 23542625
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  • 17. Autolysis of Lactococcus lactis is increased upon D-alanine depletion of peptidoglycan and lipoteichoic acids.
    Steen A, Palumbo E, Deghorain M, Cocconcelli PS, Delcour J, Kuipers OP, Kok J, Buist G, Hols P.
    J Bacteriol; 2005 Jan 28; 187(1):114-24. PubMed ID: 15601695
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  • 18. Evidence of a relationship between autolysis of starter bacteria and lipolysis in cheddar cheese during ripening.
    Collins YF, McSweeney PL, Wilkinson MG.
    J Dairy Res; 2003 Feb 28; 70(1):105-13. PubMed ID: 12617399
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  • 19. Adaptive Laboratory Evolution as a Means To Generate Lactococcus lactis Strains with Improved Thermotolerance and Ability To Autolyze.
    Dorau R, Chen J, Liu J, Ruhdal Jensen P, Solem C.
    Appl Environ Microbiol; 2021 Oct 14; 87(21):e0103521. PubMed ID: 34406823
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  • 20. Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
    Oumer BA, Gaya P, Fernández-García E, Marciaca R, Garde S, Medina M, Nuñez M.
    J Dairy Res; 2001 Feb 14; 68(1):117-29. PubMed ID: 11289261
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