Proteolytic activity of lactobacillus sakei, lactobacillus farciminis and lactobacillus plantarum on sarcoplasmic proteins of pork lean

Journal of Food Biochemistry

Volumn 28, Issue 3, 2004, Pages 195-212

  Basso, Anna Lisa ^a   Picariello, Gianluca ^b   Coppola, Raffaele ^b,c   Tremonte, Patrizio ^c   Musso, Salvatore Spagna ^d   Di Luccia, Aldo ^a,b,e  

^a CNR   (Italy)

^b CNR   (Italy)

^c UNIVERSITY OF MOLISE   (Italy)

^d UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^e UNIVERSITY OF BARI   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDS; BACTERIA; ELECTROPHORESIS; FERMENTATION; GELS; HYDROLYSIS; MASS SPECTROMETRY; MEATS; MICROORGANISMS; MOLECULAR WEIGHT; PH; SODIUM COMPOUNDS; STRAIN; SUGARS;

CAPILLARY ELECTROPHORESIS; PORK LEAN; PROTEOLYSIS; PROTEOLYTIC ACTIVITY;

PROTEINS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS FARCIMINIS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI;

EID: 4344659664     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2004.tb00066.x     Document Type: Article

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