Proteolytic abilities of some lactic acid bacteria in a model cheese system
- 31 December 1995
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 5 (7) , 715-725
- https://doi.org/10.1016/0958-6946(95)00032-x
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripeningJournal of Dairy Research, 1992
- The impact of lactic acid bacteria on cheese flavorFEMS Microbiology Letters, 1990
- Influence of Homofermentative Lactobacilli on the Microflora and Soluble Nitrogen Components in Cheddar CheeseJournal of Food Science, 1990
- Evolution of Free Amino Acids during the Ripening of Cheddar Cheese Containing Added Lactobacilli StrainsJournal of Food Science, 1989
- Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzymeJournal of Dairy Research, 1988
- Proteolytic enzymes of dairy starter culturesFEMS Microbiology Letters, 1987
- A qualitative screening procedure for the detection of casein hydrolysis by bacteria, using sodium dodecyl sulphate polyacrylamide gel electrophoresisJournal of Dairy Research, 1986
- Comparative peptide specificity of cell wall, membrane and intracellular peptidases of group N streptococciJournal of Applied Bacteriology, 1985
- Accelerated cheese ripening: a method for increasing the number of lactic starter bacteria in cheese without detrimental effect to the cheese-making process, and its effect on the cheese ripeningJournal of Dairy Research, 1975
- 602. Experiments in cheesemaking without starterJournal of Dairy Research, 1955