Proteolytic activity of Lactobacillus strains isolated from dryfermented sausages on muscle sarcoplasmic proteins

Author:

Fadda Silvina,Vignolo Graciela,Holgado Aída P.R.,Oliver Guillermo

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Deproteinization techniques for HPLC aminoacids analysis in fresh pork muscle and dry-cured ham;Aristoy;Journal of Agriculture Food Chemistry,1991

2. Utilization of microorganisms in meat processing;Bacus;Food Technology,1984

3. Physical and chemical changes occuring in proteins during the maturation of Parma ham. I. Biochemical and functional changes;Bellatti;Industri della Conserve,1983

4. Study of the microbial flora in dry-curedham. 6. Proteolytic activity;Bermell;Fleischwirtschaf,1992

5. Activité protéolytique de souches de lactobacilles thermophiles isoleés de levains at de Comté. I. Validation sur minifromages des techniques de laboratoire;Bouton;Lait,1993

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