1. Formation of alanine, α-aminobutyrate, acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098. (September 2019) Authors: Eugster, Elisabeth; Fuchsmann, Pascal; Schlichtherle-Cerny, Hedwig; Bütikofer, Ueli; Irmler, Stefan Journal: International dairy journal Issue: Volume 96(2019) Page Start: 21 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗