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

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. Please refer to our "privacy statement" and our "terms of use" for further information.