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An attractive approach to accelerate cheese ripening is to induce lysis of Lactococcus lactis starter strains for facilitated release of intracellular enzymes involved in flavor formation.Controlled expression of the lytic genes lytA and lytH,which encode the lysin and the holin proteins of the lactococcal bacteriophage ΦUS3,respectively,was accomplished by application of a food-grade nisin-inducible expression system.