Free Access
Issue |
Lait
Volume 82, Number 3, May-June 2002
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Page(s) | 267 - 279 | |
DOI | https://doi.org/10.1051/lait:2002009 |
References
- El Attar A., Monnet C., Corrieu G., Metabolism of lactose and citrate by mutants of Lactococcus lactis producing excess carbon dioxide, J. Dairy Res. 67 (2000) 571-583.
- 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.
- 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.
- 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.
- 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.
- 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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