Effect of Adding Propionibacterium shermanii NCDO 853 or Lactobacillus casei ssp. casei IFPL 731 on Proteolysis and Flavor Development of Cheddar Cheese
- 28 February 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (4) , 1228-1234
- https://doi.org/10.1021/jf970535k
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Purification and characterization of X-prolyl dipeptidyl aminopeptidase from Propionibacterium shermanii NCDO 853International Dairy Journal, 1997
- Proteolytic activity of lactobacilli in a model goats' milk curd systemLetters in Applied Microbiology, 1996
- Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditionsInternational Dairy Journal, 1996
- Proteinase activity of dairy PropionibacteriumApplied Microbiology and Biotechnology, 1995
- Peptidase and proteinase activity ofLactococcus lactis, Lactobacillus casei andLactobacillus plantarumZeitschrift für Lebensmittel-Untersuchung und Forschung, 1993
- Detection of propionic acid bacteria in cheeseJournal of Dairy Research, 1992
- Purification and characterization of a proline iminopeptidase from Propionibacterium shermanii 13673Le Lait, 1990
- A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250Analytical Biochemistry, 1977
- Proline Production by Propionibacterium shermanii P59Journal of Dairy Science, 1977
- Inexpensive Technique for Production of C14 Alfalfa for Animal Feeding ExperimentsJournal of Dairy Science, 1963