Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese

Autor: O'Brien, Elaine ^{*, †}, Mills, Susan ^{†, ‡}, Dobson, Alleson ^{*, †}, Serrano, L. Mariela ^†, Hannon, John ^*, Ryan, Siobhan P. ^*, Kilcawley, Kieran N. ^*, Brandsma, Johannes B. ^†, Meijer, Wilco C. ^†, Hill, Colin ^{‡, §}, Ross, R. Paul ^{‡, #}

Publikováno v: In Journal of Dairy Science June 2017 100(6):4322-4334

Thioredoxin reductase is a key factor in the oxidative stress response of Lactobacillus plantarum WCFS1.

Autor: Serrano, L. Mariela^1,2,3 mariela.hebben@nizo.nl, Molenaar, Douwe^1,2 douwe.molenaar@nizo.nl, Wels, Michiel¹ michiel.wels@nizo.nl, Teusink, Bas^1,2 bas.teusink@nizo.nl, Bron, Peter A.¹ pdebintheusa@hotmail.com, De Vos, Willem M.^1,3 devos@tifn.nl, Smid, Eddy J.^1,2 eddy.smid@nizo.nl

Publikováno v: Microbial Cell Factories. 2007, Vol. 6, p1-14. 14p.

Draft Genome Sequence of Streptococcus thermophilus C106, a Dairy Isolate from an Artisanal Cheese Produced in the Countryside of Ireland.

Autor: Wels M; NIZO food research B.V., Ede, The Netherlands michiel.wels@nizo.com., Serrano LM; CSK food enrichment C.V., Ede, The Netherlands., Eibrink BJ; Microbial Bioinformatics, Ede, The Netherlands., Backus L; Centre for Molecular and Biomolecular Informatics, Radboud Institute for Molecular Life Sciences, Radboudumc, Nijmegen, The Netherlands., Bongers RS; NIZO food research B.V., Ede, The Netherlands., Vriesendorp B; NIZO food research B.V., Ede, The Netherlands., Siezen RJ; Microbial Bioinformatics, Ede, The Netherlands., van Hijum SA; NIZO food research B.V., Ede, The Netherlands Centre for Molecular and Biomolecular Informatics, Radboud Institute for Molecular Life Sciences, Radboudumc, Nijmegen, The Netherlands., Meijer WC; CSK food enrichment C.V., Ede, The Netherlands.

Publikováno v: Genome announcements [Genome Announc] 2015 Nov 25; Vol. 3 (6). Date of Electronic Publication: 2015 Nov 25.