Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening

International Journal of Food Microbiology

Volumn 155, Issue 1-2, 2012, Pages 19-28

  Jardin, Julien ^a,b   Mollé, Daniel ^a,b   Piot, Michel ^a,b   Lortal, Sylvie ^a,b   Gagnaire, Valérie ^a,b  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

Isotopic labelling; Lactic acid bacteria; Lysis; Mass spectrometry; Protein quantification; Swiss type cheese

Indexed keywords

BACTERIAL ENZYME; BACTERIAL PROTEIN; LACTIC ACID;

AMINO ACID SEQUENCE; ARTICLE; CARBON METABOLISM; CHEESE RIPENING; ELECTROSPRAY MASS SPECTROMETRY; ENZYME RELEASE; FRACTIONATION; LACTOBACILLUS HELVETICUS; MASS SPECTROMETRY; NONHUMAN; PROTEIN ANALYSIS; PROTEOMICS; QUANTITATIVE ANALYSIS; STREPTOCOCCUS THERMOPHILUS; TWO DIMENSIONAL ELECTROPHORESIS;

ANIMALS; BACTERIA; BACTERIAL PROTEINS; CATTLE; CHEESE; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLUS HELVETICUS; MASS SPECTROMETRY; MILK PROTEINS; PEPTIDE HYDROLASES; PROTEOMICS; STREPTOCOCCUS THERMOPHILUS;

BACTERIA (MICROORGANISMS); BOVINAE; LACTOBACILLUS HELVETICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 84857913661     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.01.008     Document Type: Article

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