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1. Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763.

Authors: M Yvon; E Chambellon; A Bolotin; F Roudot-Algaron
Journal: Appl Environ Microbiol Date: 2000-02 Impact factor: 4.792

2. Genetic characterization of the major lactococcal aromatic aminotransferase and its involvement in conversion of amino acids to aroma compounds.

Authors: L Rijnen; S Bonneau; M Yvon
Journal: Appl Environ Microbiol Date: 1999-11 Impact factor: 4.792

3. [On the formation of volatile by-products of fermentation by lactic acid bacteria].

Authors: F Radler; B Gerwarth
Journal: Arch Mikrobiol Date: 1971

4. Decarboxylation of alpha-keto acids by Streptococcus lactis var. maltigenes.

Authors: J S Tucker; M E Morgan
Journal: Appl Microbiol Date: 1967-07

5. Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes.

Authors: R M Sheldon; R C Lindsay; L M Libbey; M E Morgan
Journal: Appl Microbiol Date: 1971-09

6. Molecular analysis of volatile metabolites released specifically by Staphylococcus aureus and Pseudomonas aeruginosa.

Authors: Wojciech Filipiak; Andreas Sponring; Maria Magdalena Baur; Anna Filipiak; Clemens Ager; Helmut Wiesenhofer; Markus Nagl; Jakob Troppmair; Anton Amann
Journal: BMC Microbiol Date: 2012-06-20 Impact factor: 3.605

7. The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk.

Authors: Holly J Clarke; Ellen Fitzpatrick; Deirdre Hennessy; Maurice G O'Sullivan; Joseph P Kerry; Kieran N Kilcawley
Journal: Front Nutr Date: 2022-03-10

7 in total