Proteolytic Activity and Production of γ-Aminobutyric Acid by Streptococcus thermophilus Cultivated in Microfiltered Pasteurized Milk
Author:
Affiliation:
1. Institute of Sciences of Food Production, National Research Council of Italy, Milan, Italy
2. Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b03403
Reference60 articles.
1. Streptococcus thermophilus strains: Multifunctional lactic acid bacteria
2. Safety aspects, genetic diversity and technological characterisation of wild-type Streptococcus thermophilus strains isolated from north Italian traditional cheeses
3. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters
4. Amino acid requirements and peptidase activities ofStreptococcus salivariussubsp.thermophilus
5. Streptococcus thermophilus Cell Wall-Anchored Proteinase: Release, Purification, and Biochemical and Genetic Characterization
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