Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage.
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Strains of L. lactis are typically auxotrophic for several amino acids and need an extracellular protease to grow to high cell densities in milk.
“Strains of L. lactis are typically auxotrophic for several amino acids and in order to grow to high cell densities in milk they need an extracellular protease.”
From Modeled Structure of the Cell Envelope Proteinase of Lactococcus lactis (2020) · cites this paper as Gänzle, 2015
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- Authors
- Gänzle, M. G.
- Affiliations
- University of Alberta (CA)
- Corresponding author
- Gänzle, Michael G
- ORCID
- Gänzle, Michael G
- Venue
- Current Opinion in Food Science
- Publisher
- Elsevier BV
- Published
- 2015-04
- Volume
- 2
- Pages
- 106-117
- ISSN
- 2214-7993 (ISSN-L)
- OpenAlex
- W2069424440
- Cited by
- 936
- References
- 59
- Citations by year
- 2026: 172 · 2025: 165 · 2024: 136 · 2023: 94 · 2022: 91 · 2021: 92 · 2020: 70 · 2019: 45 · 2018: 40 · 2017: 14 · 2016: 12 · 2015: 5
- FWCI
- 3.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Current Opinion in Food Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Keywords
- lactic acid bacteria, lactate metabolism, food fermentation, food spoilage, heterofermentative metabolism, carbohydrate metabolism, organic acids, amino acid conversion, fermented foods, food safety, shelf life
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