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Volumn 11, Issue 4-7, 2001, Pages 347-354

Action of the lactococcal proteinase during Camembert-type curd making

Author keywords

Lactococcus lactis proteinase; Mass spectrometry; Proteolysis; Soft cheese

Indexed keywords

BACTERIAL CELL; BACTERIAL ENZYME; CHEESE; CURD; DAIRY INDUSTRY; ENZYME ACTIVITY; ENZYMIC HYDROLYSIS; FOOD MICROBIOTECHNOLOGY; LACTOCEPIN; PRODUCTION; TANDEM MASS SPECTROMETRY;

EID: 0034868910     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00063-2     Document Type: Conference Paper
Times cited : (9)

References (42)
  • 9
    • 0040176106 scopus 로고
    • Caractérisation de lactivité protéolytique et fractionnement des dipeptidases et des aminopeptidases de Streptococcus thermophilus
    • (1976) Le Lait , vol.555-556 , pp. 241-261
    • Desmazeaud, M.J.1    Juge, M.2
  • 24
    • 84974201125 scopus 로고
    • A method for determination of glycomacropeptide by cation-exchange fast performance liquid chromatography and its use for following the action of chymosin in milk
    • (1991) Journal of Dairy Research , vol.58 , pp. 321-328
    • Léonil, J.1    Mollé, D.2
  • 32
    • 0033050646 scopus 로고    scopus 로고
    • Specificity of Lactococcus lactis subsp. cremoris SK11 proteinase, lactocepin III, in low-water-activity, high-salt-concentration humectant systems and its stability compared with that of lactocepin I
    • (1999) Applied and Environmental Microbiology , vol.65 , pp. 2947-2953
    • Reid, J.R.1    Coolbear, T.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.