Autolytic and Proteolytic Properties of Strains of<i> Lactococcus lactis</i> Isolated from Different Vegetables, Raw-Milk Cheeses and Commercial Starter Cultures

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Autolytic and Proteolytic Properties of Strains of Lactococcus lactis Isolated from Different Vegetables, Raw-Milk Cheeses and Commercial Starter Cultures"
written by Carolina Nájera-Domínguez, Nestor Gutiérrez-Méndez,
published by Food and Nutrition Sciences, Vol.4 No.11A, 2013

has been cited by the following article(s):

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[3]	Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese
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[4]	Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made …
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[5]	Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made …
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[6]	Salt Tolerance of Lactococcus Lactis R-604 as Influenced by Exposure to Various Stress Conditions
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[7]	Comparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheeses
	Dairy Science & Technology, 2014

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