Purification and Characterization of a Substrate-Size-Recognizing Metalloendopeptidase from Streptococcus cremoris H61

During the ripening of Gouda-type cheese, two kinds of endopeptidases were found to participate in the degradation of αs1-CN(f1-23), a specific product from αs1-casein hydrolyzed by chymosin. One of the endopeptidases, lactic acid bacteria endopeptidase (LEP-II), which can recognize the size of its...

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Опубліковано в::	Appl Environ Microbiol
Автори:	Yan, Tsong-Rong, Azuma, Norihiro, Kaminogawa, Shuichi, Yamauchi, Kunio
Формат:	Artigo
Мова:	Inglês
Опубліковано:	American Society for Microbiology (ASM) 1987
Предмети:	Physiology and Biotechnology
Онлайн доступ:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC204103/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347450/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.53.10.2296-2302.1987
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