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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| Опубликовано в:: | Appl Environ Microbiol |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
American Society for Microbiology (ASM)
1999
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| Предметы: | |
| Online-ссылка: | 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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