Agriculture & Biology
amino acids
11%
bacteria
14%
bacteriophages
5%
Bos
7%
cell wall components
5%
cells
18%
cheese milk
7%
cheese quality
7%
cheese ripening
100%
cheese starters
8%
cheesemaking
6%
cheeses
69%
chymosin
7%
concentrated milk
30%
degradation
6%
dipeptides
25%
dipeptidyl-peptidase IV
23%
enzyme activity
6%
flavor
21%
flavor compounds
12%
free amino acids
10%
Gouda cheese
8%
heat treatment
12%
host strains
13%
intracellular enzymes
21%
Lactococcus
6%
Lactococcus lactis
90%
Lactococcus lactis subsp. cremoris
14%
Lactococcus lactis subsp. lactis
6%
membrane alanyl aminopeptidase
21%
milk
52%
milk proteins
10%
nisin
13%
oligopeptides
20%
operator regions
18%
operon
5%
peptidases
40%
peptides
28%
promoter regions
15%
proteinases
59%
protoplasts
5%
reporter genes
5%
semisoft cheeses
7%
serine proteinases
5%
starter cultures
11%
transcription initiation
6%
tripeptides
26%
ultrafiltration
16%
whey protein
5%