Robust aminopeptidases from heat-treated Lb. helveticus CNRZ303: Properties of significance to cheese ripening

Australian Journal of Dairy Technology

Volumn 57, Issue 2, 2002, Pages 108-

  Tahtinen H M ^a   Ardo Y ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CHROMATOGRAPHY; ENZYMES; HEAT TREATMENT; HYDROLYSIS; SUBSTRATES;

CHEESE RIPENING;

DAIRY PRODUCTS;

EID: 0036054465     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (2)

1. Flavour and texture in low-fat cheese
2. Peptidases and amino acid catabolism in lactic acid bacteria