Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs

International Journal of Food Microbiology

Volumn 115, Issue 2, 2007, Pages 165-172

  Zotta, Teresa ^a   Ricciardi, Annamaria ^a   Parente, Eugenio ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

glucosidase; Lactic acid bacteria; Phytase; Proteolysis; Sourdoughs; Urease

Indexed keywords

BETA GLUCOSIDASE; GLUTAMYL AMINOPEPTIDASE; PEPTIDASE; PHOSPHATASE; PHYTASE; PROLINE IMINOPEPTIDASE; PROLYL DIPEPTIDASE; UREASE;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATION; CLUSTER ANALYSIS; CONTROLLED STUDY; DOUGH; ENZYME ACTIVITY; FERMENTATION; LACTIC ACID BACTERIUM; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; NONHUMAN; PROTEIN DEGRADATION; SCREENING; SPECIES DIFFERENCE; SPECTROPHOTOMETRY;

6-PHYTASE; BETA-GLUCOSIDASE; BREAD; CLUSTER ANALYSIS; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; LEUCONOSTOC; PEPTIDE HYDROLASES; PHOSPHORIC MONOESTER HYDROLASES; SPECIES SPECIFICITY; SPECTROPHOTOMETRY; UREASE;

LACTOBACILLUS CURVATUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; WEISSELLA CIBARIA;

EID: 33847660504     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.10.026     Document Type: Article

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