Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazábal cheese
- 1 August 1997
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 38 (1) , 17-24
- https://doi.org/10.1016/s0168-1605(97)00091-3
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- The diversity of potential cheese ripening characteristics of lactic acid starter bacteria: 2. The levels and subcellular distributions of peptidase and esterase activitiesInternational Dairy Journal, 1994
- The diversity of potential cheese ripening characteristics of lactic acid starter bacteria: 1. Resistance to cell lysis and levels and cellular distribution of proteinase activitiesInternational Dairy Journal, 1994
- Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté. II. Applications en sites industrielsLe Lait, 1994
- Starters as finishers: Starter properties relevant to cheese ripeningInternational Dairy Journal, 1993
- Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripeningInternational Dairy Journal, 1992
- Protease and Peptidase Activity of Micrococcus SpeciesJournal of Dairy Science, 1988
- Changes in the microflora of La Serena ewes' milk cheese during ripeningJournal of Dairy Research, 1988
- Effect of pH and Temperature on the Proteolytic Activity of Lactic Acid BacteriaJournal of Dairy Science, 1985
- Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk ProteinsJournal of Dairy Science, 1983
- Détermination de l'activité acidifiante des suspensions concentrées congelées de bactéries lactiquesLe Lait, 1970