Factors affecting the activity of enzymes involved in peptide and amino acid catabolism in non-starter lactic acid bacteria isolated from Cheddar cheese-Reference-Cited by-同舟云学术

Factors affecting the activity of enzymes involved in peptide and amino acid catabolism in non-starter lactic acid bacteria isolated from Cheddar cheese

Published:2002-01 Issue:10 Volume:12 Page:841-852
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Williams A.G,Noble J,Tammam J,Lloyd D,Banks J.M

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference59 articles.

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3. Isolation and characterization of aminopeptidase-deficient Lactobacillus bulgaricus mutants;Atlan;Applied and Environmental Microbiology,1989

4. Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate;Banks;International Dairy Journal,2001

5. A rapid sensitive method for the quantitation of microgram quantities of protein using the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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