Effect of heat treatment on the proteolytic activity of mesophilic bacteria isolated from goats' milk cheese-Reference-Cited by-同舟云学术

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Effect of heat treatment on the proteolytic activity of mesophilic bacteria isolated from goats' milk cheese

Published:1995-07 Issue:1 Volume:21 Page:25-30
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Asensio C.,Gómez R.,Peláez C.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.1995.tb00999.x/fullpdf

Reference22 articles.

1. Heat-shocked lactobacilli for accelerating flavour development of ras cheese

2. Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Starter strains and adjunct non-starter lactic acid bacteria (NSLAB) in dairy products;Microbiology in Dairy Processing;2017-10-18

2. A new frontier for starter cultures;Starter Cultures in Food Production;2017-03-03

3. Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening;Trends in Food Science & Technology;2015-10

4. Review Article: Sensory Characteristics of Probiotic Cheese;Comprehensive Reviews in Food Science and Food Safety;2012-08-24

5. Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of 'Naples type' salami;Journal of Applied Microbiology;2002-03

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