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Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria
Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are...
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| Veröffentlicht in: | Molecules |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2021
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8037685/ https://ncbi.nlm.nih.gov/pubmed/33806095 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26071858 |
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