Cheesemaking with a Lactococcus lactis strain expressing a mutant oligopeptide binding protein as starter results in a different peptide profile

International Journal of Food Microbiology

Volumn 104, Issue 3, 2005, Pages 299-307

  Picon, A ^a   De Torres, B ^a   Gaya, P ^a   Nunez M ^a  

^a INIA   (Spain)

Author keywords

Cheese; Lactic starters; Oligopeptide binding protein; Peptide profile

Indexed keywords

BINDING PROTEIN; OLIGOPEPTIDE; PEPTIDE;

ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; CHEESE RIPENING; CHEESEMAKING; CONTROLLED STUDY; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHOBICITY; LACTOCOCCUS LACTIS; NONHUMAN; PH MEASUREMENT; PROTEIN CONTENT; PROTEIN DEGRADATION; PROTEIN QUALITY; WILD TYPE;

BACTERIAL PROTEINS; BIOLOGICAL TRANSPORT; CARRIER PROTEINS; CHEESE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS LACTIS; LIPOPROTEINS; MUTATION; OLIGOPEPTIDES; TIME FACTORS;

BACTERIA (MICROORGANISMS); LACTOCOCCI; LACTOCOCCUS LACTIS;

EID: 26644469280     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.03.011     Document Type: Article

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