Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat cheddar cheese

Applied and Environmental Microbiology

Volumn 68, Issue 4, 2002, Pages 1778-1785

  Broadbent, Jeffery R ^a   Barnes, Mary ^a   Brennand, Charlotte ^a   Strickland, Marie ^a   Houck, Kristen ^a   Johnson, Mark E ^a   Steele, James L ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CELLS; DAIRY PRODUCTS; GENE TRANSFER; PROTEINS;

BITTERNESS; CHEESE;

ENZYMES;

CASEIN; LACTOCEPIN; PROTEINASE; UNCLASSIFIED DRUG;

ENZYME;

ARTICLE; BITTER TASTE; CHEESE; CHEESEMAKING; ENZYME SPECIFICITY; FAT CONTENT; HUMAN; LACTOCOCCUS LACTIS; NONHUMAN; PROTEIN ANALYSIS; PROTEIN DEGRADATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

CHEESE; LACTOCOCCUS LACTIS; PEPTIDES; SERINE ENDOPEPTIDASES;

LACTOCOCCUS; LACTOCOCCUS LACTIS; POSIBACTERIA; STREPTOCOCCUS;

EID: 0036211212     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.68.4.1778-1785.2002     Document Type: Article

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