Autolytic properties and aminopeptidase activities of lactic acid bacteria-Reference-Cited by-同舟云学术

Autolytic properties and aminopeptidase activities of lactic acid bacteria

Published:1995-01 Issue:5 Volume:28 Page:503-509
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Dako E.,El Soda M.,Vuillemard J.-C.,Simard R.E.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Studies on peptidolysis during early maturation and its influence on low-fat cheese quality;Ardö;Milchwissenschaft,1989

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

3. Acccelerated ripening of Gouda cheese. I. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavor development;Bartels;Milchwissenschaft,1987

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

5. Autolytic properties of some lactic acid bacteria used in cheese production. Part II. Material and methods;Bie;Milchwissenschaft,1975

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