Lactococcus Lactis Is Used in the Production of Swiss Cheese

question 56

Multiple Choice

Lactococcus lactis is used in the production of Swiss cheese. L. lactis converts the amino acid methionine to __________, a molecule that confers this cheese its characteristic flavor.

• A) propionate
• B) 2-oxobutyrate
• C) methional
• D) all of the above
• E) none of the above

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