Contribution of Lactococcus lactis Cell Envelope Proteinase Specificity to Peptide Accumulation and Bitterness in Reduced-Fat Cheddar Cheese

समान संसाधन

• Modeled Structure of the Cell Envelope Proteinase of Lactococcus lactis
  द्वारा: Hansen, Egon Bech, और अन्य
  प्रकाशित: (2020)
• Role of Calcium in Activity and Stability of the Lactococcus lactis Cell Envelope Proteinase
  द्वारा: Exterkate, Fred A., और अन्य
  प्रकाशित: (1999)
• Use of a Genetically Enhanced, Pediocin-Producing Starter Culture, Lactococcus lactis subsp. lactis MM217, To Control Listeria monocytogenes in Cheddar Cheese
  द्वारा: Buyong, Nurliza, और अन्य
  प्रकाशित: (1998)
• An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147.
  द्वारा: Ryan, M P, और अन्य
  प्रकाशित: (1996)
• The Contribution of Caseins to the Amino Acid Supply for Lactococcus lactis Depends on the Type of Cell Envelope Proteinase
  द्वारा: Flambard, Benedicte, और अन्य
  प्रकाशित: (1998)