Impact of kdcA, pdhD, and codY gene regulation in Lactococcus lactis 408 on 3-methylbutanal formation during cheddar cheese ripening
Chen Chen, Junnan Zhou, Haiyan Yu, Xin Pan, Huaixiang Tian
Topics & Concepts
Lactococcus lactisRipeningCheese ripeningBiologyLactococcusGeneFood scienceMicrobiologyBacteriaGeneticsLactic acidProbiotics and Fermented FoodsMicrobial Metabolic Engineering and BioproductionFood Quality and Safety Studies