Influence of Carbohydrate Starvation on the Culturability and Amino Acid Utilization of Lactococcus lactis
Lactococci are widely used in the cheese industry as a starter culture. Starter cultures face carbohydrate starvation due to the absence of a fermentable carbohydrate in the cheese curd after pressing. Starvation leads to a decreased ability to synthesize ATP, generate a proton motive force, and acc...
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| Format: | Others |
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DigitalCommons@USU
1999
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| Online Access: | https://digitalcommons.usu.edu/etd/5461 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6518&context=etd |