Enzyme activities of cell-free extracts from mutant strains of lactic streptococci subjected to sublethal heating or freeze-thawing-Reference-Cited by-同舟云学术

Enzyme activities of cell-free extracts from mutant strains of lactic streptococci subjected to sublethal heating or freeze-thawing

Published:1989-10 Issue:5 Volume:26 Page:496-507
ISSN:0011-2240
Container-title:Cryobiology
language:en
Short-container-title:Cryobiology

Author:

Kamaly Kamal M.,Marth Elmer H.

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology,General Medicine

Reference29 articles.

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

3. Autolytic properties of some lactic acid bacteria used in cheese production. Part III. Experimental with fluid substrates and cheese;Bie;Milchwissenschaft,1975

4. Proteinase enzyme system of lactic streptococci. II. Role of membrane proteinase in cellular function;Cowman;J. Bacteriol,1967

5. Les peptidehydrolases des lactobacilles du groupe thermobacterium. I. Mise en évidence de ces activités chez Lactobacillus helveticus, L. acidophilus, L. lactis, et L. bulgaricus;El Soda;Canad. J. Microbiol,1982

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2. Effect of High Pressure on the Viability and Enzymatic Activity of Mesophilic Lactic Acid Bacteria Isolated from Caprine Cheese;Journal of Dairy Science;1999-06

3. Control and enhancement of flavour in cheese;Microbiology and Biochemistry of Cheese and Fermented Milk;1997

4. Effect of heat treatment on the proteolytic activity of mesophilic bacteria isolated from goats' milk cheese;Letters in Applied Microbiology;1995-07

5. The effects of freezing and frozen storage of ewe's milk cheese on the viability and proteolytic activity of lactococci used as a starter;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1995-01