Enzyme Activities of Lactic Streptococci and Their Role in Maturation of Cheese: A Review
- 1 August 1989
- journal article
- review article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 72 (8), 1945-1966
- https://doi.org/10.3168/jds.s0022-0302(89)79318-8
Abstract
No abstract availableKeywords
This publication has 117 references indexed in Scilit:
- Partial characterization and comparison of cell wall proteinases from 5 strains of Streptococcus lactisLe Lait, 1987
- Comparative peptide specificity of cell wall, membrane and intracellular peptidases of group N streptococciJournal of Applied Bacteriology, 1985
- Discontinuous polyacrylamide gel electrophoresis of cell wall proteinase from variants ofStreptococcus lactisJournal of Applied Bacteriology, 1985
- Extracellular Peptidases in Group N Streptococci used as Cheese StartersJournal of Applied Bacteriology, 1979
- ÉTUDE DE LA PROTÉOLYSE DES CASÉINES αS1ET β BOVINES PAR LA PRÉSURE SPÉCIFICITÉ D'ACTION. PEPTIDES AMERS LIBÉRÉSAnnales de Biologie Animale Biochimie Biophysique, 1974
- Aminosäure-Zusammensetzung von Proteinen und die Bitterkeit ihrer PeptideZeitschrift für Lebensmittel-Untersuchung und Forschung, 1972
- Voraussage der Bitterkeit von Peptiden aus deren Aminosäurezu-sammensetzungZeitschrift für Lebensmittel-Untersuchung und Forschung, 1971
- Studies on Cheese FlavourJournal of Applied Bacteriology, 1966
- Caseino-glycopeptides: Characterization of a methionine residue and of the N-terminal sequenceBiochemical and Biophysical Research Communications, 1965
- Contribution of Hydrophobic Interactions to the Stability of the Globular Conformation of ProteinsJournal of the American Chemical Society, 1962