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Phage-induced lysis of Lactococcus lactis during Saint-Paulin cheese ripening and its impact on proteolysis
Lyse de Lactococcus lactis induite par des phages au cours de l'affinage de fromages de type Saint-Paulin et impact sur la protéolyse

S. Kawabata, L. Vassal, D. Le Bars, B. Cesselin, M. Nardi, J.C. Gripon and M.P. Chapot-Chartier

Lait, 77 2 (1997) 229-239

DOI: https://doi.org/10.1051/lait:1997216

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