Table of contents

Volume 9, Issue 10, pp. 159 - 173, October 2022

Issue cover
Cover: Blue mold cheeses (also known as blue-veined cheeses or just blue cheeses) are manufactured by inoculating the curd with Penicillium roqueforti cultures, which produce blue-green spores. Thereby, the mold's proteolytic enzymes support the ripening of the cheese, influencing its aroma and texture, while lipolytic enzymes generate mono- and diacylglycerols as well as free fatty acids from milk fat (image by Maria A. Bauer, University of Graz, Austria; image modified by MIC). The cover is published under the Creative Commons Attribution (CC BY) license. Enlarge issue cover

Occurrence and potential mechanism of holin-mediated non-lytic protein translocation in bacteria

Thomas Brüser and Denise Mehner-Breitfeld

Reviews | page 159-173 | 10.15698/mic2022.10.785 | Full text | PDF | Abstract

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