Culture conditions for the production of esterase from Lactobacillus casei CL96

Bioprocess and Biosystems Engineering

Volumn 24, Issue 1, 2001, Pages 59-63

  Choi, Y J ^a   Lee, B ^a,b  

^a MCGILL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Cheese flavors; Esterase; Lactobacillus casei CL96

Indexed keywords

ESTERASE; GLUCOSE; LACTOSE; SUGAR; TRIBUTYRIN;

ARTICLE; BACTERIAL GROWTH; BACTERIUM; BACTERIUM CULTURE; BACTERIUM ISOLATE; CONTROLLED STUDY; DAIRY INDUSTRY; ENZYME ACTIVITY; ENZYME SYNTHESIS; LACTOBACILLUS CASEI; NONHUMAN; PH; PRIORITY JOURNAL; PROTEIN DETERMINATION; TEMPERATURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI; POSIBACTERIA;

EID: 0034786380     PISSN: 16157591     EISSN: None     Source Type: Journal    
DOI: 10.1007/s004490100233     Document Type: Article

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