Peptide Hydrolases of Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricus-Reference-Cited by-同舟云学术

Peptide Hydrolases of Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricus

Published:1991-01 Issue:1 Volume:74 Page:29-45
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Khalid Noraini M.,El Soda Morsi,Marth Elmer H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference56 articles.

1. Peptidases of Lactobacillus casei and Lactobacillus plantarum;Abo-Elnaga;J. Basic Microbiol.,1987

2. Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme;Ardo;J. Daiiy Res.,1988

3. Effect of elevated ripening temperatures on proteolysis and flavor development in Cheddar cheese;Aston;J. Dairy Res.,1985

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

5. Accelerated ripening of Gouda cheese. II. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavor development;Bartels;Milchwissenschaft,1987

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