Isolates of Pseudomonas spp. from cold-stored raw milk show variation in proteolytic and lipolytic properties-Reference-Cited by-同舟云学术

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Isolates of Pseudomonas spp. from cold-stored raw milk show variation in proteolytic and lipolytic properties

Published:2021-12 Issue: Volume:123 Page:105049
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Narvhus Judith A.,Nilsen Bækkelund Oda,Tidemann Ellen Marie,Østlie Hilde Marit,Abrahamsen Roger K.

Funder

Norges Miljø- og Biovitenskapelige Universitet

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference43 articles.

1. Some properties of the extracellular protease produced by the psychrotrophic bacterium Pseudomonas fluorescens strain AR-11;Alichanidis;Biochimica et Biophysica Acta (BBA) - Enzymology,1977

2. Thermal inactivation of a heat-resistant lipase produced by the psychrotrophic bacterium Pseudomonas fluorescens;Andersson;Journal of Dairy Science,1979

3. Quantitative determination of free amino acids in cheese;Bütikofer;Bulletin-FIL-IDF (Brussels, Belgium),1999

4. Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods;Caldera;Food Microbiology,2016

5. Incidence of psychrotrophic lipolytic bacteria in cow's raw milk;Cempírková;Czech Journal of Animal Science,2009

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2. Impact of microbial milk quality on mesophilic starter culture metabolism: A metaproteomics approach;International Dairy Journal;2024-12

3. Relationship between microorganisms and milk metabolites during quality changes in refrigerated raw milk: A metagenomic and metabolomic exploration;International Journal of Food Microbiology;2024-12

4. Effect of selected bacteria of the genus Pseudomonas on the quality of raw cow’s milk;Polish Journal of Veterinary Sciences;2024-06-12

5. Effects of industrial slicing on the microbiological quality and safety of mozzarella cheese and ham;Journal of Agriculture and Food Research;2024-06

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