Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese

Food Microbiology

Volumn 27, Issue 5, 2010, Pages 592-597

  González, Leticia ^a   Sacristán, Noelia ^a   Arenas, Ricardo ^a   Fresno, José M ^a   Eugenia Tornadijo, M ^a  

^a UNIVERSITY OF LEÓN   (Spain)

Author keywords

Acidifying capacity; Esterase; Lactic acid bacteria; Proteolytic activity; Raw milk cheese; Technological characterization

Indexed keywords

AMINOPEPTIDASE; BACTERIAL PROTEIN; CARBOXYPEPTIDASE; DIPEPTIDASE;

ARTICLE; BACTERIUM; CHEESE; CLASSIFICATION; ENZYMOLOGY; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY;

AMINOPEPTIDASES; BACTERIA; BACTERIAL PROTEINS; CARBOXYPEPTIDASES; CHEESE; DIPEPTIDASES;

ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LEUCONOSTOC; LEUCONOSTOC LACTIS; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC PSEUDOMESENTEROIDES;

EID: 77954814674     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.01.004     Document Type: Article

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