Genetics of Proteolysis in Lactococcus lactis
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4615-0191-6_7.pdf
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3. Baankreis, R. (1992). The role of lactococcal peptidases in cheese ripening. Ph.D. thesis. University of Amsterdam, The Netherlands.
4. Baankreis, R., and Exterkate, F. A. (1991). Characterization of a peptidase from Lactococcus lactis ssp. cremoris HP that hydrolyses di- and tripeptides containing proline or hydrophobic residues as the aminoterminal amino acid. Systematic and Applied Microbiology 14: 317–323.
5. Bacon, C. L., Jennings, P. V., Fhaoláin, I. N., and O’Cuinn, G. (1994). Purification and characterization of an aminopeptidase A from cytoplasm of Lactococcus lactis subsp. cremoris AM2. International Dairy Journal 4:503–519.
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1. Comparative and functional genomics of lactococci;FEMS Microbiology Reviews;2005-08
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