Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology

International Dairy Journal

Volumn 9, Issue 12, 1999, Pages 865-875

  Gobbetti, Marco ^a   Lanciotti, Rosalba ^a   De Angelis, Maria ^b   Rosaria Corbo, Maria ^a   Massini, Roberto ^a   F Fox, Patrick ^c  

^a Ist Produzioni Preparazioni A   (Italy)

^b Ist Industrie Agrarie (Microbiol)   (Italy)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheese ripening; Non starter lactic acid bacteria; Peptidase enzymes; Quadratic response surface methodology

Indexed keywords

ENZYME ACTIVITY; ENZYME INHIBITION; GENETIC STRAIN; GLUTAMYL AMINOPEPTIDASE; LACTIC ACID BACTERIUM; MICROSOMAL AMINOPEPTIDASE; PH; PROLINE IMINOPEPTIDASE; RESPONSE SURFACE METHODOLOGY; SODIUM CHLORIDE; TEMPERATURE;

LACTOBACILLUS CASEI; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM;

EID: 0033495776     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00156-9     Document Type: Article

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