Landbrug og biologi
Lactococcus lactis subsp. lactis
96%
redox potential
85%
dissolved oxygen
77%
acidification
73%
transcriptomics
64%
oxygen
50%
milk
48%
fermentation
43%
Lactococcus lactis
23%
trehalose
22%
pyruvates
20%
biosynthesis
20%
pyrimidine nucleotides
15%
cultured milk starters
15%
genes
14%
purine nucleotides
14%
branched chain amino acids
12%
gene overexpression
12%
gene expression
12%
flavor compounds
12%
dairy industry
11%
microarray technology
11%
cheeses
9%
dairies
9%
arginine
9%
cysteine
8%
flavor
8%
reactive oxygen species
8%
oxidative stress
8%
nucleotides
7%
metabolism
6%
nitrogen
6%
amino acids
5%
acids
5%
Medicin og biovidenskab
Lactococcus lactis
100%
Gene Expression Profiling
75%
Oxidation-Reduction
69%
Milk
68%
Oxygen
51%
Fermentation
51%
Trehalose
22%
Pyruvic Acid
17%
Gene Expression
14%
Dairying
13%
Genes
13%
Pyrimidine Nucleotides
12%
Purine Nucleotides
11%
Branched Chain Amino Acids
10%
Cheese
10%
Guanosine Triphosphate
8%
Microarray Analysis
8%
Nitrogen
7%
Cysteine
7%
Arginine
7%
Nucleotides
6%
Reactive Oxygen Species
6%
Acids
6%
Oxidative Stress
5%
Down-Regulation
5%
Amino Acids
5%