acidilactici and Pediococcus pentosaceus Catabolism of Serine by Pediococcus

spp. were iso-lated from cheddar, ewes’ milk cheeses, Comte, AOC Salers,Puzzone di Moena, and various raw milk cheeses traditionallyproduced in Switzerland, such as Gruyere, Emmentaler, Ap-penzeller, and Tilsit (1–8).Although several reports have indicated that pediococcialone or combined with lactobacilli can accelerate cheese rip-ening and enhance flavor development, respectively (9–13),knowledge about metabolic activities affecting the maturationof cheese is limited. Studies on the physiological and biochem-ical activities of

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