Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages
- 1 May 1995
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 201 (3) , 298-302
- https://doi.org/10.1007/bf01193008
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Potential technological interest of a Mucor strain to be used in dry fermented sausage productionFood Research International, 1995
- Secondary metabolism and food intoxication—mouldsJournal of Applied Bacteriology, 1992
- Microbial and Enzyme-Induced Flavors in Dairy FoodsJournal of Dairy Science, 1990
- Growth of, and aflatoxin production by Aspergillus parasiticus when in the presence of either Lactococcus lactis or lactic acid and at different initial pH valuesJournal of Applied Bacteriology, 1990
- Characteristics of lactobacilli isolated from dry fermented sausagesInternational Journal of Food Microbiology, 1988
- Acceleration of cheese ripeningFood Biotechnology, 1988
- A rapid colorimetric assay for the extracellular lipase ofPseudomonas fluorescensB52 using β-naphthyl caprylateJournal of Dairy Research, 1986
- The role of moulds in the ripening process of salamiFood Microbiology, 1986
- Fungi and Mycotoxins in MeatsPublished by Springer Nature ,1986
- Potential Production and Detoxification of Penicillic Acid in Mold-Fermented Sausage (Salami)Applied Microbiology, 1972