The diversity of potential cheese ripening characteristics of lactic acid starter bacteria: 2. The levels and subcellular distributions of peptidase and esterase activities-Reference-Cited by-同舟云学术

The diversity of potential cheese ripening characteristics of lactic acid starter bacteria: 2. The levels and subcellular distributions of peptidase and esterase activities

Published:1994-01 Issue:8 Volume:4 Page:723-742
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Crow Vaughan L.,Holland Ross,Pritchard Graham G.,Coolbear Tim

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference94 articles.

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2. X-prolyl-dipeptidyl aminopeptidase of Lacobacillus delbruekii subsp. bulgaricus: characterization of the enzyme and isolation of deficient mutants;Atlan;Appl. Environ. Microbiol.,1990

3. Characterization of a peptidase from Lactococcus lactis subsp. cremoris HP that hydrolyses di- and tripeptides containing proline or hydrophobic residues as the aminoterminal amino acid;Baankreis;Syst. Appl. Microbiol.,1991

4. Purification and characterisation of an aminotripeptidase from cytoplasm of Lactococcus lactis subsp. cremoris AM2;Bacon;Int. Dairy J.,1992

5. Proline specific peptidases of Streptococcus cremoris AM2;Booth;J. Dairy Res.,1990

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