Lipase production by a strain of Pseudomonas fluorescens in whole milk and skimmed milk
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference21 articles.
1. Lipolytic activity of micro-organisms at low and intermediate temperatures. I. Action of Pseudomonas fluorescens on lard;Alford;Food Res.,1986
2. Microbiological lipolysis at low temperature;Andersson;Appl. Environ. Microbiol.,1980
3. Thermal inactivation of a heat-resistant lipase produced by the psychrotrophic bacterium Pseudomonas fluorescens;Andersson;J. Dairy Sci.,1979
4. Effect of a heat-resistant microbial lipase on flavour of Ultra-high temperature sterilized milk;Andersson;J. Dairy Sci.,1981
5. A review of heat-resistant lipases and proteinases and the quality of dairy products;Cogan;Ir. J. Food Sci. Technol.,1977
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2. Detection of lipase in skim and whole milk powders using triheptanoin as a substrate;International Dairy Journal;2007-06
3. Production of a Pseudomonas lipase in n-alkane substrate and its isolation using an improved ammonium sulfate precipitation technique;Bioresource Technology;2002-09
4. Spoilage patterns of skim and whole milks;Journal of Dairy Research;2002-05
5. Effect of extra aeration on extracellular enzyme activities and ATP concentration of dairy Pseudomonas fluorescens;Letters in Applied Microbiology;2000-03
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