[Biochemical characteristics of strains of lactic acid microorganisms used in cheese making].
D000596:Amino Acids / Q000378:metabolism; D000818:Animals; D002611:Cheese; D006358:Hot Temperature; D007773:Lactates / Q000096:biosynthesis; D007778:Lactobacillus / Q000201:enzymology / Q000378:metabolism*; D007779:Lactobacillus acidophilus / Q000201:enzymology / Q000378:metabolism; D013294:Lactococcus lactis / Q000201:enzymology / Q000378:metabolism; D008892:Milk; D009584:Nitrogen / Q000378:metabolism; D010447:Peptide Hydrolases / Q000378:metabolism; D013291:Streptococcus / Q000378:metabolism*
D000596:Amino Acids; D007773:Lactates; D010447:Peptide Hydrolases; D009584:Nitrogen
Biokhimicheskie osobennosti nekotorykh shtammov molochnokislykh mikroorganizmov, ispol'zuemykh v syrodelii.