Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

J L Steele

Showing results (31-40 of 47) with videos related to

Pageof 5
Sort By:
Journal of Dairy Science|November 13, 2018
Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extractN N Gandhi, G Barrett-Wilt, J L Steele, et al.
Antonie Van Leeuwenhoek|October 26, 1999
Peptidases and amino acid catabolism in lactic acid bacteriaJ E Christensen, E G Dudley, J A Pederson, et al.
Journal of Bacteriology|July 27, 1999
Genetic characterization of a cell envelope-associated proteinase from Lactobacillus helveticus CNRZ32J A Pederson, G J Mileski, B C Weimer, et al.
Applied and Environmental Microbiology|September 18, 1997
Biochemical and molecular characterization of PepR, a dipeptidase, from Lactobacillus helveticus CNRZ32W Shao, G U Yüksel, E G Dudley, et al.
Journal of Applied Microbiology|May 16, 2006
Conversion of Lactococcus lactis cell envelope proteinase specificity by partial allele exchangeJ R Broadbent, B T Rodríguez, P Joseph, et al.
Journal of Dairy Science|March 31, 2012
Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acidsW S Tan, M F Budinich, R Ward, et al.
Journal of Dairy Science|December 25, 2017
Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheeseN N Gandhi, P F Cobra, J L Steele, et al.
Journal of Dairy Science|May 21, 2013
Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starterJ R Broadbent, C Brighton, D J McMahon, et al.
Journal of Dairy Science|October 29, 2011
Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approachM F Budinich, I Perez-Díaz, H Cai, et al.
Journal of Applied Microbiology|September 14, 2006
Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approachI Díaz-Muñiz, D S Banavara, M F Budinich, et al.
Pageof 5

Showing results (31-40 of 47) with videos related to

Sort By:
Pageof 5
Journal of Dairy Science|November 13, 2018
Lactobacillus casei expressing methylglyoxal synthase causes browning and heterocyclic amine formation in Parmesan cheese extractN N Gandhi, G Barrett-Wilt, J L Steele, et al.
Antonie Van Leeuwenhoek|October 26, 1999
Peptidases and amino acid catabolism in lactic acid bacteriaJ E Christensen, E G Dudley, J A Pederson, et al.
Journal of Bacteriology|July 27, 1999
Genetic characterization of a cell envelope-associated proteinase from Lactobacillus helveticus CNRZ32J A Pederson, G J Mileski, B C Weimer, et al.
Applied and Environmental Microbiology|September 18, 1997
Biochemical and molecular characterization of PepR, a dipeptidase, from Lactobacillus helveticus CNRZ32W Shao, G U Yüksel, E G Dudley, et al.
Journal of Applied Microbiology|May 16, 2006
Conversion of Lactococcus lactis cell envelope proteinase specificity by partial allele exchangeJ R Broadbent, B T Rodríguez, P Joseph, et al.
Journal of Dairy Science|March 31, 2012
Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acidsW S Tan, M F Budinich, R Ward, et al.
Journal of Dairy Science|December 25, 2017
Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheeseN N Gandhi, P F Cobra, J L Steele, et al.
Journal of Dairy Science|May 21, 2013
Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starterJ R Broadbent, C Brighton, D J McMahon, et al.
Journal of Dairy Science|October 29, 2011
Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approachM F Budinich, I Perez-Díaz, H Cai, et al.
Journal of Applied Microbiology|September 14, 2006
Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approachI Díaz-Muñiz, D S Banavara, M F Budinich, et al.
Pageof 5