Protein composition of a strain of Streptococcus thermophilus grown in milk at 42°C and in emmental making thermal conditions;Composition protéique d'une souche de Streptococcus thermophilus cultivée dans le lait à 42°C et dans les conditions thermiques de fabrication de l'emmental

Sciences des Aliments

Volumn 22, Issue 1-2, 2002, Pages 59-66

  Guimont, Christiane ^a   Chopard, Marie Amélie ^a   Gaillard, Jean Luc ^a   Chamba, Jean François ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

STREPTOCOCCUS THERMOPHILUS;

EID: 0036342062     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.22.59-66     Document Type: Article

References (10)

1. Évolution de la flore lactique thermophile au cours du pressage des fromages à pâte cuite
2. A rapid sensitive method for the quantitation of microgram quantities of protein utilizing the principal of protein-dye-binding
3. Mesure de l'activité acidifiante des bactéries lactiques thermophiles utilisées pour la fabrication des fromages à pâte cuite
4. Aspect qualitatif de l'activité protéolytique des lactobacilles thermophiles utilisés en fabrication de fromage à pâte pressée cuite
5. Comparative study of M17 media for enumeration of Streptococcus salivarius subsp. thermophilus in fermented milks
6. A dual directed control of cell wall proteinase in Streptococcus cremoris AM1: A possible mechanism of regulation during growth in milk
7. Peptide hydrolases from the Thermobacterium group of lactobacilli. II. Physiological factors and enzyme production
8. Cloning, characterization, controlled overexpression and inactivation of the major tributyrin esterase gene of Lactococcus lactis
9. Reference map of soluble proteins from Streptococcus thermophilus by two-dimensional electrophoresis
10. Repair, refold, recycle: How bacteria can deal with spontaneaous and environmental damage to proteins