Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteria
Author:
Publisher
EDP Sciences
Subject
Food Science
Link
http://lait.dairy-journal.org/10.1051/lait:2007036/pdf
Reference56 articles.
1. Impact of Nisin Producing Culture and Liposome-encapsulated Nisin on Ripening of Lactobacillus added-Cheddar Cheese
2. Production of Amino Acids by Yogurt Bacteria
3. Partial characterization of a bacteriocin produced by Lactobacillus delbrueckii subsp. lactis UO004, an intestinal isolate with probiotic potential
4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
5. Purification, Characterization, Gene Cloning, Sequencing, and Overexpression of Aminopeptidase N from Streptococcus thermophilus A
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