Some Factors Influencing the Autolysis of Lactobacillus bulgaricus and Lactobacillus casei
Open Access
- 1 March 1998
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 81 (3) , 639-646
- https://doi.org/10.3168/jds.s0022-0302(98)75618-8
Abstract
No abstract availableKeywords
This publication has 30 references indexed in Scilit:
- Influence of the incubation temperature on the autolytic activity of Lactobacillus acidophilusJournal of Applied Bacteriology, 1995
- Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese RipeningJournal of Food Science, 1991
- Cell wall and autolytic system of Lactobacillus helveticus ATCC 12046Journal of General Microbiology, 1991
- Factors affecting the caseinolytic activity of Lactobacillus casei and Lactobacillus plantarumMolecular Nutrition & Food Research, 1987
- Hydrolysis of milk proteins by bacteria used in cheese makingJournal of Agricultural and Food Chemistry, 1976
- Production of Cell‐Bound Proteinase by Lactobacillus bulgaricus and its Location in the Bacterial CellJournal of Applied Bacteriology, 1976
- Contribution of rennet and starter proteases to proteolysis in Cheddar cheeseJournal of Dairy Research, 1976
- Autolytic enzyme system from Lactobacillus fermentiBiochemistry, 1973
- Wall autolysin of Lactobacillus acidophilus strain 63 AMBiochemistry, 1970
- The autolysis of cell walls of Streptococcus faecalisBiochimica et Biophysica Acta, 1963