Medicine & Life Sciences
Lactococcus lactis
100%
Cheese
47%
Odorants
43%
Growth
41%
Fermentation
31%
Leuconostoc mesenteroides
29%
Bifidobacterium breve
28%
Plasmids
22%
Coculture Techniques
21%
Volatile Organic Compounds
18%
Lactobacillales
16%
Biomass
16%
Propionibacterium freudenreichii
16%
Proteome
14%
Dairy Products
14%
Soy Foods
12%
Nutrients
12%
Propionates
11%
Campylobacter
11%
Citric Acid
11%
Acetates
10%
Amino Acids
10%
Wine
10%
Lactic Acid
10%
beta-Lactamases
9%
Saccharomyces cerevisiae
9%
Heat-Shock Proteins
9%
Yeasts
8%
Food
8%
Aspergillus oryzae
8%
Oxygen
8%
Adenosine Triphosphate
7%
Lactose
7%
Life Style
7%
Maintenance
6%
Probiotics
6%
Alcohols
6%
Esters
6%
Escherichia coli
6%
Genome
5%
Genes
5%
Agriculture & Biology
Lactococcus lactis
37%
coculture
26%
dairies
26%
odors
25%
fermentation
22%
lactic acid bacteria
19%
Cyberlindnera
15%
volatile organic compounds
15%
cheeses
15%
physiology
14%
miso
13%
Propionibacterium freudenreichii
13%
plasmids
13%
Bifidobacterium breve
13%
Leuconostoc mesenteroides
12%
brewers yeast
11%
wine yeasts
11%
novel foods
11%
Lactococcus lactis subsp. lactis bv. diacetylactis
10%
nitrogen compounds
10%
lactates
10%
flavorings
10%
proteome
10%
Campylobacter
9%
foods
9%
beta-lactamase
9%
cheese ripening
9%
nutrients
8%
propionates
8%
alcohols
8%
odor compounds
8%
microorganisms
7%
case studies
7%
ingredients
7%
oxygen
6%
acetates
6%
citrates
6%
oxidation
6%
Aspergillus oryzae
6%
biomass
6%
liquids
6%
propionic acid bacteria
5%
Escherichia coli
5%
anaerobic conditions
5%
cells
5%
acetoin
5%