Effect of free or encapsulated recombinant aminopeptidase of Lactobacillus rhamnosus S93 on acceleration of Cheddar cheese ripening

Food Biotechnology

Volumn 24, Issue 2, 2010, Pages 135-149

  Azarnia, Sorayya ^a   Lee, Byong H ^a,b   St Gelais, Daniel ^b   Champagne, Claude P ^b   Kilcawley, Kieran N ^c  

^a MCGILL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Cheddar cheese ripening; Encapsulated enzyme; Lactobacillus rhamnosus S93; Recombinant aminopeptidase

Indexed keywords

AMINO PEPTIDASE; CHEDDAR CHEESE; ENCAPSULATED ENZYME; FREE AMINO ACIDS; LACTOBACILLUS RHAMNOSUS; PHOSPHOTUNGSTIC ACID; SENSORY PROPERTIES;

AMINO ACIDS; ORGANIC ACIDS; SULFUR COMPOUNDS;

ENZYMES;

LACTOBACILLUS RHAMNOSUS;

EID: 77953093710     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905431003784853     Document Type: Article

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