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Volumn 50, Issue 12, 2002, Pages 3479-3485

Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture

Author keywords

Bacteriocin; Cheese; Flavor; Lactic acid bacteria; Lysis; Proteolysis

Indexed keywords

AMINO ACID; AMINOPEPTIDASE; BACTERIOCIN; LACTIC ACID; LACTICIN; NISIN; UNCLASSIFIED DRUG;

EID: 0037023956     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011291d     Document Type: Article
Times cited : (58)

References (33)
  • 3
    • 0030935535 scopus 로고    scopus 로고
    • Role of starter enzymes during ripening of Cheddar cheese made from pasteurised milk under controlled microbiological conditions
    • (1997) Int. Dairy J. , vol.7 , pp. 55-63
    • Lane, C.N.1    Fox, P.F.2
  • 4
    • 0002267967 scopus 로고    scopus 로고
    • Development of cheese flavour from peptides and amino acids by cell-free extracts of Lactococcus lactis subsp. cremoris B78 in a model system
    • (1996) Neth. Milk Dairy J. , vol.50 , pp. 3-17
    • Engels, W.J.M.1    Visser, S.2
  • 27
  • 30
    • 0001705054 scopus 로고
    • High cell wall-associated proteinase activity of some Streptococcus thermophilus strains (H-strains) correlated with a high acidification rate in milk
    • (1991) Lait , vol.71 , pp. 351-357
    • Shahbal, S.1    Hemme, D.2    Desmazeaud, M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.