Ser2 from Serratia liquefaciens L53: A new heat stable protease able to destabilize UHT milk during its storage-Reference-Cited by-同舟云学术

Ser2 from Serratia liquefaciens L53: A new heat stable protease able to destabilize UHT milk during its storage

Published:2017-08 Issue: Volume:229 Page:104-110
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Baglinière François,Tanguy Gaëlle,Salgado Rafael Locatelli,Jardin Julien,Rousseau Florence,Robert Benoît,Harel-Oger Marielle,Vanetti Maria Cristina Dantas,Gaucheron Frédéric

Funder

CAPES

CNPq

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Proteolysisof ultra high temperature-treated casein micelles by AprX enzyme from Pseudomonas fluorescens F induces their destabilisation;Baglinière;International Dairy Journal,2013

2. Quantitative and qualitative variability of the caseinolytic potential of different strains of Pseudomonas fluorescens: Implications in the stability of casein micelles of UHT milk samples during their storage;Baglinière;Food Chemistry,2012

3. Characterization of contaminants from a sanitized milk processing plant;Cleto;PLoS One,2012

4. Comparative analysis of the diversity of aerobic spore-forming bacteria in raw milk from organic and conventional dairy farms;Coorevits;Systematic and Applied Microbiology,2008

5. Presence and activity of psychrotrophic microorganisms in milk and dairy products: A review;Cousin;Journal of Food Protection,1982

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3. The Impact of Low-Temperature Inactivation of Protease AprX from Pseudomonas on Its Proteolytic Capacity and Specificity: A Peptidomic Study;Dairy;2023-02-03

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