Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties

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作者： Sheehan A ^[1] ; Cuinn GO ^[2] ; FitzGerald RJ ^[3] ; Wilkinson MG

作者单位： TEAGASC, Dairy Prod Res Ctr, Fermoy, Cork, Ireland ^[1] Galway Mayo Inst Technol, Dept Biol Sci, Galway, Ireland ^[2] Univ Limerick, Dept Life Sci, Limerick, Ireland ^[3]

关键词 autolysis cheese juice intracellular peptidases Lactococci proteinases LACTIC-ACID BACTERIA CELL-ENVELOPE PROTEINASE NONSTARTER LACTOBACILLI COOKING TEMPERATURE CREMORIS AM2 SPECIFICITY STRAINS PERMEABILIZATION STREPTOCOCCI EMMENTALER

发布时间 2013-11-20

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Journal of applied microbiology

2006年100卷4期

893-901页

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Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties

Journal of applied microbiology

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Journal of applied microbiology

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Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties

Journal of applied microbiology

相似文献

Journal of applied microbiology

相关期刊

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