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All issues Lait, 77 2 (1997) 229-239 Article references

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Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.

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Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli

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Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening

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Lysis of Lactobacillus casei 5Mn 373 accelerates Grana cheese ripening

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Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese

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Use of autolytic starter systems to accelerate the ripening of Cheddar cheese

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Proteolysis in Hispánico Cheese Manufactured Using a Mesophilic Starter, a Thermophilic Starter, and Bacteriocin-Producing Lactococcus lactis Subsp. lactis INIA 415 Adjunct Culture

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Accelerating cheese proteolysis by enriching Lactococcus lactis proteolytic system with lactobacilli peptidases

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Preventing Phage Lysis of Lactococcus Lactis in Cheese Production Using A Neutralizing Heavy-Chain Antibody Fragment from Llama

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Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

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