The Conversion of the α-s1-Casein-(1-23)-Fragment by the Free and Bound Form of the Cell-Envelope Proteinase of Lactococcus lactis subsp. cremoris Under Conditions Prevailing in Cheese-Reference-Cited by-同舟云学术

The Conversion of the α-s1-Casein-(1-23)-Fragment by the Free and Bound Form of the Cell-Envelope Proteinase of Lactococcus lactis subsp. cremoris Under Conditions Prevailing in Cheese

Published:1993-04 Issue:1 Volume:16 Page:1-8
ISSN:0723-2020
Container-title:Systematic and Applied Microbiology
language:en
Short-container-title:Systematic and Applied Microbiology

Author:

Exterkate Fred A.,Alting Arno C.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Ecology, Evolution, Behavior and Systematics,Microbiology

Reference20 articles.

1. The role of lactococcal peptidases in cheese ripening;Baankreis,1992

2. On the possibility of accelerating the ripening of Gouda Cheese; a comment;Exterkate;Neth. Milk. Dairy J.,1987

3. Differences in short peptide-substrate cleavage by two cell-envelope-located serine proteinases of Lactococcus lactis subsp. cremoris are related to secondary binding specificity;Exterkate;Appl. Microbiol. Biotechnol.,1990

4. Partial isolation of and degradations of caseins by cell wall proteinase(s) of Streptococcus cremoris HP;Exterkate;Appl. Environ. Microbiol,1985

5. Specificity of two genetically related cell envelope proteinases of Lactococcus lactis subsp cremoris towards αs1-casein-(1-23)-fragment;Exterkate;Biochem. J,1991

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