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1994•International Dairy JournalRequires access

Autolysis of two strains of Lactococcus lactis during cheese ripening

Marie‐Pierre Chapot‐Chartier, C. Deniel, M. Rousseau, L. Vassal, J.C. Gripon

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Key concepts: Lactococcus lactis, Autolysis (biology), Cheese ripening, Bacteria, Ripening, Lysis, Aminopeptidase, Biology

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