Study of the effects of temperature, pH, NaCl, and aw on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology-Reference-Cited by-同舟云学术

Study of the effects of temperature, pH, NaCl, and aw on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology

Published:1999-12 Issue:10 Volume:25 Page:795-809
ISSN:0141-0229
Container-title:Enzyme and Microbial Technology
language:en
Short-container-title:Enzyme and Microbial Technology

Author:

Gobbettia Marco,Lanciotti Rosalba,De Angelis Maria,Rosaria Corbo Maria,Massini Roberto,Fox Patrick

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference30 articles.

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4. The proteolytic systems of lactic acid bacteria;Kunji;Antonie van Leeuwenhoek,1996

5. Intracellular esterase from Lactococcus lactis subsp. lactis NCDO 763;Chich;Int Dairy J,1997

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