Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses

International Journal of Food Microbiology

Volumn 43, Issue 3, 1998, Pages 215-221

  Larsen, Mette Dines ^a   Kristiansen, Kristian Rotvig ^a   Hansen, Tine Kronborg ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Blue cheese; Capillary electrophoresis (CE); Penicillium roqueforti; Proteolytic activity

Indexed keywords

AGAR; BETA CASEIN; CASEIN; CHYMOSIN; PROTEINASE;

AGAR GEL DIFFUSION; ARTICLE; CAPILLARY ELECTROPHORESIS; CHEESE; CONTROLLED STUDY; ENZYME ACTIVITY; INTERMETHOD COMPARISON; NONHUMAN; PENICILLIUM ROQUEFORTI; PROTEIN DEGRADATION; QUANTITATIVE ASSAY; STRAIN DIFFERENCE;

BACTERIOLOGICAL TECHNIQUES; CASEINS; CHEESE; ELECTROPHORESIS, CAPILLARY; ENDOPEPTIDASES; FOOD MICROBIOLOGY; PENICILLIUM; SENSITIVITY AND SPECIFICITY; SPECTROPHOTOMETRY;

PENICILLIUM ROQUEFORTII;

EID: 0032497261     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00114-7     Document Type: Article

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