Metabolism and biochemical characteristics of yogurt bacteria. A review [Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus]

No abstract is available for this paper.

• Publication year

  1992

• Venue

  Unknown venue

• Publication date

  Unknown publication date

• Fields of study

  Biology, Agricultural and Food Sciences

• Identifiers
  DOI 10.1051/LAIT:199211
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Classification and Nomenclature of Viruses

  2014cited by this paper
• Electrophoretic analysis of ureases in Streptococcus salivarius and in saliva.

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  1990cited by this paper
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  1990cited by this paper
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• Effect of threonine and glycine on acetaldehyde formation in goats' milk yogurt

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• Molecular genetics of Streptococcus thermophilus.

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• Exocellular polysaccharides produced by lactic acid bacteria.

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• Close Relationship of Virulent Bacteriophages of Streptococcus salivarius subsp. thermophilus at Both the Protein and the DNA Level

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• Effect of threonine and glycine concentrations on threonine aldolase activity of yogurt microorganisms during growth in a modified milk prepared by ultrafiltration.

  1989cited by this paper
• Location of proteolytic enzymes in lactobacillus lactis and streptococcus thermophilus and their influence on cheese ripening

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• Comparaison de l'évolution de l'indice de réfraction et de la viscosité au cours de la gélification lactique du lait

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• Characterization of virulent bacteriophages of Streptococcus salivarius subsp. thermophilus by host specificity and electron microscopy

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• Uptake of Branched-Chain Amino Acids by Streptococcus thermophilus

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• Les peptide-hydrolases des lactobacilles du groupe Thermobactetium. I. Mise en évidence de ces activités chez Lactobacillus helveticus, L. acidophilus, L. lactis et L. bulgaricus

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