Proteolytic Activity by Strains of Lactobacillus plantarum and Lactobacillus casei

Journal of Dairy Science

Volumn 73, Issue 11, 1990, Pages 3068-3076

  Khalid, Noraini M ^a   Marth, Elmer H ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

cheese ripening; lactobacilli; proteolysis

Indexed keywords

EID: 0001289063     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(90)78994-1     Document Type: Article

References (28)

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4. Protease and peptidase activity of Micrococcus species
5. Degradation of milk proteins by enzymes from lactic acid bacteria used in cheese making. A review
6. Comparison of proteolysis in a low-fat semi-hard type cheese manufactured by standard and ultrafiltration techniques
7. The contribution of rennet and starter enzymes to proteolysis in cheese
8. Les peptide hydrolases des lactobacilles du groupe Thermobacterium. I. Mise en evidence de ces activities chez Lactobacillus heiveticus, L. acidophilus, L. lactis et L. bulgaricus
9. The intracellular peptide hydrolases of Lactobacillus plantarum. Comparison with Lactobacillus casei
10. Partial isolation and degradation of caseins by cell wall proteinase(s) of Streptococcus cremoris HP
11. Proteolysis during cheese manufacture and ripening
12. Protein degradation in Cheddar cheese slurries
13. A qualitative screening procedure for the detection of casein hydrolysis by bacteria, using sodium dodecyl sulphate polyacrylamide gel electrophoresis
14. Cleavage of structural proteins during the assembly of the head of bacteriophage T4
15. Maturation of the head of bacteriophage T4.I. DNA packaging events
16. Microorganisms and their enzymes in the maturation of cheese
17. Texture development during cheese ripening
18. Residual casein fraction in ripened cheese determined by poryacrylamide gel electrophoresis
19. A medium for the cultivation of lactobacilli
20. Microbiological and chemical aspects of Cheddar cheese ripening
21. Some characteristics and products of β-casein proteolytic activity
22. Growth response of Lactobacillus casei variety casei to proteolysis products in cheese during ripening
23. Studies on the proteolytic action of dairy lactic acid bacteria. IV. Changes in the casein treated with Lactobacillus bulgaricus, Lactobacillus helveticus or Streptococcus lactis
24. Studies on the proteolytic action of dairy lactic acid bacteria. VII. Action of intracellular protease of Lactobacillus bulgaricus, Lactobacillus helveticus or Streptococcus lactis on casein
25. Hydrolysis of milk proteins by bacteria used in cheesemaking
26. The chemistry and biochemistry of cheese ripening
27. Dairy starter cultures