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Cited article:

Characterization and selection of dairy lactococci based on statistical analyses of biochemical and technological properties
Caractérisation et sélection de lactocoques d'origine laitière à partir d'analyses statistiques de leurs propriétés biochimiques et technologiques

Claire Server-Busson, Marc Danzart, Vincent Juillard, Jean-Yves Leveau

Lait, 78 5 (1998) 543-556

Accepted: 1998-03-20

DOI: https://doi.org/10.1051/lait:1998550

PDF (1.578 MB)

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Study of the effects of temperature, pH, NaCl, and aw on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology

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