The role of starter peptidases in the initial proteolytic events leading to amino acids in Gouda cheese
- 31 December 1995
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 5 (1) , 15-28
- https://doi.org/10.1016/0958-6946(94)p1596-6
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Technological parameters involved in cheese ripeningInternational Dairy Journal, 1993
- Engineering of the substrate-binding region of the sublilisin-like, cell-envelop proteinase of Lactococcus lactisProtein Engineering, Design and Selection, 1993
- The Conversion of the α-s1-Casein-(1-23)-Fragment by the Free and Bound Form of the Cell-Envelope Proteinase of Lactococcus lactis subsp. cremoris Under Conditions Prevailing in CheeseSystematic and Applied Microbiology, 1993
- Specificity of two genetically related cell-envelope proteinases of Lactococcus lactis subsp. cremoris towards αs1-casein-(1–23)-fragmentBiochemical Journal, 1991
- The impact of lactic acid bacteria on cheese flavorFEMS Microbiology Letters, 1990
- Proteolysis and Flavor Development in Cheddar Cheese Made Exclusively with Single Strain Proteinase-Positive or Proteinase-Negative StartersJournal of Dairy Science, 1990
- Manufacture of Cheddar Cheese Using Proteinase-Negative Mutants of Streptococcus cremorisJournal of Dairy Science, 1986
- Nomenclature: protease, proteinase and peptidaseBiochemical Journal, 1986