The lactococcal cell envelope proteinases: Differences, calcium-binding effects and role in cheese ripening

Author:

Exterkate Fred A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference68 articles.

1. Contribution of the components of the watersoluble fraction to the flavour of Cheddar cheese;Aston;N.Z. J. Dairy Sci. Technol.,1986

2. The occurrence of two intracellular oligoendopeptidases in Lactococcus lactis and their significance for peptide conversion in cheese;Baankreis;Appl. Microbiol. Biotechnol.,1995

3. The enzymatic activity of proteinase K is controlled by calcium;Bajorath;Eur. J. Biochem.,1988

4. Long-range structural changes in proteinase K triggered by calcium ion removal;Bajorath;Nature,1989

5. Significance of hydrophobic S4-P4 interactions in subtilisin 309 from Bacillus lentus;Bech;Biochemistry,1993

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