Determining the Influence of the Extracellular Proteinase from <em>Brevibacterium linens</em> on the Metabolism of <em>Lactococcus lactis</em> spp. <em>lactis</em> Using Functional Genomics
Since the catabolism of amino acids in cheese results in the formation of most volatile flavor compounds, a proper intracellular pool of amino acids must be established in order to produce a desirable flavor production in cheese. Generation of this pool of amino acids requires complex interactions a...
| Main Author: | |
|---|---|
| Format: | Others |
| Published: |
DigitalCommons@USU
2003
|
| Subjects: | |
| Online Access: | https://digitalcommons.usu.edu/etd/5496 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6553&context=etd |