Influence of nutritional factors on the protease production by Leuconostoc oenos from wine
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1996.tb03525.x/fullpdf
Reference19 articles.
1. Protease production by Clostridium perfringens in batch and continuous culture;Allison;Letters in Applied Microbiology,1989
2. Regulation of protease production in Clostridium sporogenes;Allison;Applied and Environmental Microbiology,1990
3. Regulation of extracellular protease production in Streptomyces clavuligerus;Bascarán;Applied Microbiology and Biotechnology,1990
4. Some observations on the Hull method for measurement of proteolysis in milk;Citti;Journal of Dairy Sciences,1963
5. Modified colorimetric ninhydrin methods for peptidase assay;Doi;Analytical Biochemistry,1981
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1. A new chemically defined medium for wine lactic acid bacteria;Food Research International;2009-04
2. Protease activity of Oenococcus oeni viable cells on red wine nitrogenous macromolecular fraction in presence of SO2 and ethanol;Food Control;2005-12
3. Effect of nitrogen limitation and nature of the feed upon Oenococcus oeni metabolism and extracellular protein production;Journal of Applied Microbiology;2005-03
4. Malolactic fermentation in wine - beyond deacidification;Journal of Applied Microbiology;2002-04
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