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Volumn 50, Issue 12, 2002, Pages 3479-3485
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Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture
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Author keywords
Bacteriocin; Cheese; Flavor; Lactic acid bacteria; Lysis; Proteolysis
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Indexed keywords
AMINO ACID;
AMINOPEPTIDASE;
BACTERIOCIN;
LACTIC ACID;
LACTICIN;
NISIN;
UNCLASSIFIED DRUG;
ARTICLE;
CHEESE;
CHEESEMAKING;
ENZYME ACTIVITY;
FERMENTATION;
FERMENTATION TECHNIQUE;
FLAVOR;
FOOD HANDLING;
METABOLISM;
PH;
PROTEIN DEGRADATION;
SCORING SYSTEM;
SPAIN;
STREPTOCOCCUS LACTIS;
STRUCTURAL GENE;
TASTE;
LACTOCOCCUS LACTIS;
LACTOCOCCUS;
LACTOCOCCUS LACTIS;
LACTOCOCCUS LACTIS SUBSP. LACTIS;
STREPTOCOCCUS;
AMINO ACIDS;
AMINOPEPTIDASES;
BACTERIOCINS;
CHEESE;
FOOD TECHNOLOGY;
HYDROGEN-ION CONCENTRATION;
LACTIC ACID;
LACTOCOCCUS LACTIS;
SPAIN;
TASTE;
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EID: 0037023956
PISSN: 00218561
EISSN: None
Source Type: Journal
DOI: 10.1021/jf011291d Document Type: Article |
Times cited : (58)
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References (33)
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