Specificity of Lactococcus lactis subsp. cremoris SK11 Proteinase, Lactocepin III, in Low-Water-Activity, High-Salt-Concentration Humectant Systems and Its Stability Compared with That of Lactocepin I

Marked changes in the specificity of hydrolysis of α(s1)-, β-, and κ-caseins by lactocepin III from Lactococcus lactis subsp. cremoris SK11 were found in humectant systems giving the equivalent water activity (a(w)) and salt concentration of cheddar cheese. Correlations were noted between certain pe...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Reid, Julian R., Coolbear, Tim
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1999
Assuntos:	Enzymology and Protein Engineering
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91441/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10388688/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.7.2947-2953.1999
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