A Model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening-Reference-Cited by-同舟云学术

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A Model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening

Published:2008-11 Issue:11 Volume:91 Page:4129-4137
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Gatti M.,De Dea Lindner J.,Gardini F.,Mucchetti G.,Bevacqua D.,Fornasari M.E.,Neviani E.

Funder

“SMEPR Studio e modellazione degli aspetti enzimatici legati alla stagionatura del formaggio Parmigiano-Reggiano”

Emilia Romagna Region

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference33 articles.

1. Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano Reggiano cheese;Addeo;J. Dairy Res.,1992

2. Enzymatic methods for determining populations of Streptococcus cremoris AM2 and Leuconostoc lactis CNRZ 1091 in pure and mixed cultures;Bouquien;Appl. Microbiol. Biotechnol.,1988

3. Statistics for experimenters;Box,1978

4. Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus;Caira;J. Dairy Res.,2003

5. Chemical parameters of the non-volatile fraction of ripened Parmigiano-Reggiano cheese;Careri;Int. Dairy J.,1996

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