Book

Fox, P.F. (1989). “Cheese: An overview. In Cheese: Chemistry, Physics and Microbiology (ed.

P.F. Fox) pp. 1–36. Chapman & Hall, London.

Journals

Bolotin, A., et al. (2001). “The Complete Genome Sequence of the Lactic Acid Bacterium

Lactococcus lactis ssp. lactis IL1403”. Microbial Genetics, National Institute for

Agricultural Research, Vilvert Field, 78352 Jouy en Josas CEDEX, France.

D’Souza, R., et al. (2012). “Lactococcus lactis: An Efficient Gram Positive Cell Factory for the

Production and Secretion of Recombinant Protein”. Laboratory of Genetics, Department

of Microbiology and Immunology, Institute of Medical Science, Chonbuk National

University School, Chonju, Chonbuk 561-712, South Korea.

Oliveira, A., et al. (2005). “Modeling Lactococcus lactis Using a Genome-Scale Flux Model”.

Fluxome Sciences A/S, Søltofts Plads, Building 223, DK-2800 Kgs. Lyngby, Denmark.

Samaržija, D., et al. (2001). “Taxonomy, Physiology and Growth of Lactococcus lactis: A

Review”. Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb.