Altered Specificity of Lactococcal Proteinase P(I) (Lactocepin I) in Humectant Systems Reflecting the Water Activity and Salt Content of Cheddar Cheese
By using various humectant systems, the specificity of hydrolysis of α(s1)-, β-, and κ-caseins by the cell envelope-associated proteinase (lactocepin; EC 3.4.21.96) with type P(1) specificity (i.e., lactocepin I) from Lactococcus lactis subsp. lactis BN1 was investigated at water activities (a(w)) a...
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| Publicado no: | Appl Environ Microbiol |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1998
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC106087/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16349501/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.64.2.588-593.1998 |
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