Purification and characterisation of a leucine aminopeptidase from Lactococcus lactis subsp. lactis cultured in skim milk
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference10 articles.
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3. Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture;Garde;Journal of Agricultural and Food Chemistry,2002
4. Overexpression, purification, and characterization of the recombinant leucine aminopeptidase II of Bacillus stearothermophilus;Kuo;Current Microbiology,2003
5. Purification and properties of an extracellular leucine aminopeptidase from the Bacillus sp. N2;Lee;Journal of Applied Microbiology,1998
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