Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system

International Journal of Food Microbiology

Volumn 150, Issue 1, 2011, Pages 50-58

  Chaves López, Clemencia ^a   Paparella, Antonello ^a   Tofalo, Rosanna ^a   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Amino acids; Proteolysis; Saccharomyces cerevisiae; SPME GC; Volatile compounds; Yeast

Indexed keywords

AMINO ACID; CYSTEINE; GLYCINE; ISOBUTANOL; ISOPENTYL ALCOHOL; LYSINE; MUSCLE PROTEIN; VALINE; VOLATILE AGENT;

AMINO ACID COMPOSITION; ARTICLE; FUNGAL STRAIN; FUNGUS ISOLATION; GAS CHROMATOGRAPHY; INOCULATION; MEAT; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; SACCHAROMYCES CEREVISIAE; SARCOPLASMIC RETICULUM; SOLID PHASE MICROEXTRACTION; SOLID STATE FERMENTATION;

AMINO ACIDS; ANIMALS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD MICROBIOLOGY; HYDROLYSIS; ITALY; MEAT PRODUCTS; PENTANOLS; PROTEINS; PROTEOLYSIS; SACCHAROMYCES CEREVISIAE; SWINE;

SACCHAROMYCES CEREVISIAE;

EID: 80052081742     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.07.017     Document Type: Article

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