Purification and Characterization of a Dipeptidase from Lactobacillus casei ssp. casei IFPL 731 Isolated from Goat Cheese Made from Raw Milk

Journal of Dairy Science

Volumn 80, Issue 8, 1997, Pages 1497-1504

  Fernandez Espla, M D ^a   Martin Hernandez, M C ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Characterization; Dipeptidase; Lactobacillus casei; Purification

Indexed keywords

CAPRA HIRCUS; LACTOBACILLUS CASEI;

DIPEPTIDASE;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; CHROMATOGRAPHY; ENZYME SPECIFICITY; ENZYME STABILITY; ENZYMOLOGY; GEL CHROMATOGRAPHY; GOAT; HEAT; ION EXCHANGE CHROMATOGRAPHY; ISOELECTRIC POINT; ISOLATION AND PURIFICATION; KINETICS; LACTOBACILLUS CASEI; METABOLISM; MICROBIOLOGY; MOLECULAR WEIGHT; PH;

ANIMALS; CHEESE; CHROMATOGRAPHY; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, ION EXCHANGE; DIPEPTIDASES; ENZYME STABILITY; GOATS; HEAT; HYDROGEN-ION CONCENTRATION; ISOELECTRIC POINT; KINETICS; LACTOBACILLUS CASEI; MOLECULAR WEIGHT; SUBSTRATE SPECIFICITY;

EID: 0031202987     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(97)76078-8     Document Type: Article

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