Proteolytic activity of bacterial starter cultures for meat fermentation

Journal of Muscle Foods

Volumn 15, Issue 1, 2004, Pages 23-34

  Candogan, Kezban ^a,b   Acton, James C ^a  

^a CLEMSON UNIVERSITY   (United States)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; BACTERIOLOGY; FERMENTATION; FLAVORS; PROCESS CONTROL; PROTEINS;

LACTOBACILLI; MEAT FERMENTATION; PEDIOCOCCI; PROTEOLYTIC ACTIVITY;

MEATS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS GRISEUS; STAPHYLOCOCCUS XYLOSUS; STREPTOMYCES; STREPTOMYCES CARNOSUS; STREPTOMYCES GRISEUS;

EID: 2342450631     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2004.tb00677.x     Document Type: Article

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