Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains-Reference-Cited by-同舟云学术

Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

Published:2011-09 Issue:9 Volume:94 Page:4313-4328
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Broadbent J.R.,Cai H.,Larsen R.L.,Hughes J.E.,Welker D.L.,De Carvalho V.G.,Tompkins T.A.,Ardö Y.,Vogensen F.,De Lorentiis A.,Gatti M.,Neviani E.,Steele J.L.

Funder

United States Department of Agriculture

Dairy Management Inc.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference73 articles.

1. Lactobacillus vaginal microbiota of women attending a reproductive health care service in Benin City, Nigeria;Anukam;Sex. Transm. Dis.,2006

2. Flavour formation by amino acid catabolism;Ardö;Biotechnol. Adv.,2006

3. Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme;Ardö;J. Dairy Res.,1988

4. Biotechnological methods to accelerate cheddar cheese ripening;Azarnia;Crit. Rev. Biotechnol.,2006

5. Accelerated ripening of Gouda cheese. I. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavor development;Bartels;Milchwissenschaft,1987

Cited by 88 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Omics analysis of key pathway in flavour formation and B vitamins synthesis during chickpea milk fermentation by Lactiplantibacillus plantarum;Food Chemistry;2025-01

2. Determination of extracellular proteinase in L. helveticus Lh191404 based on whole genome sequencing and proteomics analysis;International Journal of Biological Macromolecules;2024-09

3. The growth-promoting effects of protein hydrolysates and their derived peptides on probiotics: structure-activity relationships, mechanisms and future perspectives;Critical Reviews in Food Science and Nutrition;2024-08-17

4. Cheese Ripening: Impact on Cheese as a Functional Food;Food Science and Nutrition;2024-05-29

5. Lacticaseibacillus paracasei JY025 fortified milk powder: In vitro digestion characteristics and accelerated storage stability;LWT;2024-04