Partial Purification and Characterization of an Aminopeptidase from Lactobacillus helveticus CNRZ 32-Reference-Cited by-同舟云学术

Partial Purification and Characterization of an Aminopeptidase from Lactobacillus helveticus CNRZ 32

Published:1990-10 Issue:4 Volume:13 Page:311-319
ISSN:0723-2020
Container-title:Systematic and Applied Microbiology
language:en
Short-container-title:Systematic and Applied Microbiology

Author:

Khalid Noraini M.,Marth Elmer H.

Publisher

Elsevier BV

Subject

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

Reference34 articles.

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

2. Purification and partial characterization of an aminopeptidase from Micrococcus freudenreichii ATCC 407;Bhowmik;System. Appl. Microbiol.,1989

3. Purification and some properties of an aminopeptidase from Bifidobacterium breve;Cheng;Jpn. J. Zootech. Sci.,1985

4. Microbiological and biochemical aspects of ripening;Choisy,1987

5. Disc electrophoresis. II. Method and application to serum proteins;Davis;Ann. N. Y. Acad. Sci.,1964

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1. Biochemistry of Cheese Ripening: Proteolysis;Cheese;2017

2. Characterization of the Recombinant Exopeptidases PepX and PepN from Lactobacillus helveticus ATCC 12046 Important for Food Protein Hydrolysis;PLoS ONE;2013-07-19

3. Lysyl Aminopeptidase (Bacteria);Handbook of Proteolytic Enzymes;2013

4. Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese;International Dairy Journal;2010-07

5. Variation in aminopeptidase and aminotransferase activities of six cheese related Lactobacillus helveticus strains;International Dairy Journal;2010-03