An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds von Yvon, M. (I.N.R.A., Jouy-en-Josas, France.), Thirouin, S, Rijnen, L, Fromentier, D, Gripon, J.C

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Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds von RIJNEN, L, COURTIN, P, GRIPON, J.-C, YVON, M

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Adding α-Ketoglutarate to Semi-hard Cheese Curd Highly Enhances the Conversion of Amino acids to Aroma Compounds von Yvon, M., Berthelot, S., Gripon, J.C.

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Genetic and biochemical characterization of a high-affinity betaine uptake system (BusA) in Lactococcus lactis reveals a new functional organization within bacterial ABC transporte... von Obis, D, Guillot, A, Gripon, J.C, Renault, P, Bolotin, A, Mistou, M.Y

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Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk von Juillard, V. (Institut National de la Recherche Agronomique, Jouy-en-Josas, France.), Le Bars, D, Kunji, E.R.S, Konings, W.N, Gripon, J.C, Richard, J

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Specificity of milk peptide utilization by Lactococcus lactis von Juillard, V. (INRA, Jouy-en-Josas, France.), Guillot, A, Le Bars, D, Gripon, J.C

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Phosphopeptides from Comte cheese: nature and origin von Roudot-Algaron, F, Le Bars, D, Kerhoas, L, Einhorn, J, Gripon, J.C

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Characterization of cspB, a cold-shock-inducible gene from Lactococcus lactis, and evidence for a family of genes homologous to the Escherichia coli cspA major cold shock gene von Chapot-Chartier, M.P, Schouler, C, Lepeuple, A.S, Gripon, J.C, Chopin, M.C

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Isolation of γ-Glutamyl Peptides from Comté Cheese von Roudot-Algaron, F., Kerhoas, L., Le Bars, D., Einhorn, J., Gripon, J.C.

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Localization of peptidases in lactococci von Tan, P.S.T. (University of Groningen, Haren, The Netherlands), Chapot-Chartier, M.P, Pos, K.M, Rousseau, M, Boquien, C.Y, Gripon, J.C, Konings, W.N

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Purification and characterization of an aminopeptidase from Lactococcus lactis subsp. cremoris AM2 von Neviani, E. (Instituto Sperimentale Lattiero-Caseario, Milan, Italy), Boquien, C.Y, Monnet, V, Thanh, L.P, Gripon, J.C

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St-PepA, a Streptococcus thermophilus aminopeptidase with high specificity for acidic residues von Rul, F, Gripon, J.C, Monnet, V

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The autolysis of Streptococcus thermophilus DN-001065 is triggered by several food-grade environmental signals von Husson-Kao, Clara, Mengaud, Jérôme, Gripon, Jean-Claude, Laurent Benbadis, Chapot-Chartier, Marie-Pierre

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Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide von Roudot-Algaron, F, Le Bars, D, Einhorn, J, Adda, J, Gripon, J.C

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Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character von Banks, Jean M., Yvon, Mireille, Gripon, J.C., de la Fuente, Miguel A., Brechany, Elizabeth Y., Williams, Alan G., Muir, D.Donald

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The chemistry of flavour and texture generation in cheese von Adda, J., Gripon, J.C., Vassal, L.

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Accelerating cheese proteolysis by enriching Lactococcus lactis proteolytic system with lactobacilli peptidases von Courtin, P, Nardi, M, Wegmann, U, Joutsjoki, V, Ogier, J.C, Gripon, J.C, Palva, A, Henrich, B, Monnet, V

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Autolysis of two strains of Lactococcus lactis during cheese ripening von Chapot-Chartier, M.-P., Deniel, C., Rousseau, M., Vassal, L., Gripon, J.-C.

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Simple Tests for Predicting the Lytic Behavior and Proteolytic Activity of Lactococcal Strains in Cheese von Boutrou, R., Sepulchre, A., Gripon, J.C., Monnet, V.

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Intracellular esterase from Lactococcus lactis subsp. lactis NCDO 763: Purification and characterization von Chich, Jean-François, Marchesseau, Karine, Gripon, Jean-Claude

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