Free access
Issue
Lait
Volume 82, Number 3, May-June 2002
Page(s) 267 - 279
DOI http://dx.doi.org/10.1051/lait:2002009

References

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  2. El Attar A., Monnet C., Aymes F., Corrieu G., Method for the selection of Lactococcus lactis mutants producing excess carbon dioxide, J. Dairy Res. 67 (2000) 641-646.
  3. Levata-Jovanovic M., Sandine W.E., Citrate utilization and diacetyl production by various strains of Leuconostoc mesenteroides ssp. cremoris, J. Dairy Sci. 79 (1996) 1928-1935.
  4. Martley F.G., Crow V.L., Open texture in cheese: the contributions of gas production by microorganisms and cheese manufacturing practices, J. Dairy Res. 63 (1996) 489-507.
  5. McKay L.L., Baldwin K.A., Altered metabolism in a Streptococcus lactis C2 mutant deficient in lactic dehydrogenase, J. Dairy Sci. 57 (1974) 181-186.
  6. Pauchard J.P., Flückiger E., Bosset J.O., Blanc C., CO2-Löslichkeit, - konzentration bei entstehung der löcher und - verteilung im emmentalerkäse, Schweiz. Milchw. Forschung. 9 (1980) 69-74.

Abstract

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