Characterization of a new isolate of Lactobacillus fermentum IFO 3956 from Egyptian Ras cheese with proteolytic activity

European Food Research and Technology

Volumn 230, Issue 4, 2010, Pages 635-643

  El Ghaish, Shady ^a   Dalgalarrondo, Michèle ^a   Choiset, Yvan ^a   Sitohy, Mahmoud ^a,b   Ivanova, Iskra ^c   Haertlé, Thomas ^a   Chobert, Jean Marc ^a  

^a INRA   (France)

^b Zagazig University   (Egypt)

^c UNIVERSITY OF SOFIA   (Bulgaria)

Author keywords

Cheese; Lactic acid bacteria; Lactobacillus; Proteolysis

Indexed keywords

ALEXANDRIA; CHEESE; EGYPTIANS; LACTIC ACID BACTERIA; LACTOGLOBULIN; LOCAL MARKETS; METALLOPROTEASES; OPTICAL MICROSCOPES; OPTIMUM CONDITIONS; PROTEOLYTIC ACTIVITIES; SERINE PROTEASE; SKIM MILKS; WHEY PROTEINS;

AMINO ACIDS; BACTERIOLOGY; BODY FLUIDS; CASEIN; DAIRY PRODUCTS; LACTIC ACID; ORGANIC ACIDS; PHOSPHATASES; STRAIN;

DAIRIES;

BACILLI (CLASS); BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS FERMENTUM IFO 3956;

EID: 76149099854     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1206-x     Document Type: Article

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