Sarcoplasmic Protein Hydrolysis Activity ofLactobacillus plantarum120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish-Reference-Cited by-同舟云学术

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Sarcoplasmic Protein Hydrolysis Activity ofLactobacillus plantarum120 Isolated from Suanyu: A Traditional Chinese Low Salt Fermented Fish

Published:2016-06-09 Issue:2 Volume:41 Page:e12821
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Wang Weixin¹²,Xia Wenshui¹,Gao Pei¹,Xu Yanshun¹

Affiliation:

1. School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China

2. College of Life Science; Huanggang Normal University; Huanggang Hubei 438000 China

Funder

China Agricultures Research System

National Natural Science Foundation of China

Jiangsu Provincial Prospective Research Project

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12821/fullpdf

Reference41 articles.

1. Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system;Chaves-Lopez;Int. J. Food Microbiol.,2011

2. Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage;Chen;Meat Sci.,2015

3. Proteolytic activity of Lactobacillus strains isolated from dryfermented sausages on muscle sarcoplasmic proteins;Fadda;Meat Sci.,1998

4. Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum;Fadda;Appl. Environ. Microbiol.,1999a

5. Hydrolysis of pork muscle sarcoplasmic proteins by lactobacillus curvatus and lactobacillus sake;Fadda;Appl. Environ. Microbiol.,1999b

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