Species Differences and Effect of Incubation Time on Lactic Streptococcal Intracellular Proteolytic Enzyme Activity
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference16 articles.
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2. Bitterness in milk culture of Streptococcus cremoris;Gordon;J. Dairy Sci.,1965
3. The release of intracellular dipeptidase from starter streptococci during cheddar cheese ripening;Law;J. Dairy Res.,1974
4. Simultaneous loss of proteinase- and lactose-utilizing enzyme activities in Streptococcus lactis and reversal of loss by transduction;McKay;Appl. Microbiol.,1974
5. Plasmid distribution and evidence for proteinase plasmid in Streptococcus lactis C2;McKay;Appl. Microbiol.,1975
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1. Enzyme Activities of Lactic Streptococci and Their Role in Maturation of Cheese: A Review;Journal of Dairy Science;1989-08
2. Proteinase and Peptidase Activities of Cell-Free Extracts from Mutant Strains of Lactic Streptococci;Journal of Dairy Science;1988-09
3. Effect of Fermentation on Proteins of Swedish Fermented Milk Products;Journal of Dairy Science;1982-09
4. Partial Characterization of Lactobacillus lactis Cell Envelope Proteins;Journal of Dairy Science;1981-03
5. ENZYMATIC FLAVOR DEVELOPMENT IN FOODS;The Quality of Foods and Beverages;1981
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