Proteolytic enzymes of lactic acid bacteria and their influence on bitterness in bacterial ripened cheeses.

被引：0
|
作者：
Steele, JL
Broadbent, JR
机构：
[1] Univ Wisconsin, Dept Food Sci, Madison, WI 53706 USA
[2] Utah State Univ, Logan, UT 84322 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2004年 / 228卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
162-AGFD
引用
收藏
页码：U75 / U75
页数：1
相关论文
共 50 条
  • [21] Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates
    Tsigkrimani, Markella
    Panagiotarea, Konstantina
    Paramithiotis, Spiros
    Bosnea, Loulouda
    Pappa, Eleni
    Drosinos, Eleftherios H.
    Skandamis, Panagiotis N.
    Mataragas, Marios
    FOODS, 2022, 11 (03)
  • [22] Peptides from several Italian cheeses inhibitory to proteolytic enzymes of lactic acid bacteria, Pseudomonas fluorescens ATCC 948 and to the angiotensin I-converting enzyme
    Smacchi, E
    Gobbetti, M
    ENZYME AND MICROBIAL TECHNOLOGY, 1998, 22 (08) : 687 - 694
  • [23] Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria
    Martin Miguelez, Jose M.
    Martin, Irene
    Robledo, Jurgen
    Ventanas, Sonia
    Cordoba, Juan J.
    FOODS, 2025, 14 (02)
  • [24] Investigation of the Lactic Acid Bacteria in Different Traditional Cheeses of Azerbaijan
    Poyraz, Nilgun
    Mammadova, Kamala
    Mollayeva, Nurana
    Mutlu, Mehmet Burcin
    BIOLOGY BULLETIN, 2024, 51 (02) : 421 - 431
  • [25] Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese
    Gala, Elisabetta
    Landi, Sara
    Solieri, Lisa
    Nocetti, Marco
    Pulvirenti, Andrea
    Giudici, Paolo
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2008, 125 (03) : 347 - 351
  • [26] Drivers that establish and assembly the lactic acid bacteria biota in cheeses
    Gobbetti, Marco
    Di Cagno, Raffaella
    Calasso, Maria
    Neviani, Erasmo
    Fox, Patrick F.
    De Angelis, Maria
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2018, 78 : 244 - 254
  • [27] Presence of halophilic and alkaliphilic lactic acid bacteria in various cheeses
    Ishikawa, M.
    Kodama, K.
    Yasuda, H.
    Okamoto-Kainuma, A.
    Koizumi, K.
    Yamasato, K.
    LETTERS IN APPLIED MICROBIOLOGY, 2007, 44 (03) : 308 - 313
  • [28] PROTEOLYTIC AND PHYTASE ACTIVITY IN SOURDOUGH LACTIC ACID BACTERIA
    Valcheva, R.
    Yungareva, Ts.
    Kirilov, N.
    Dobreva, G.
    Minkov, I.
    Ivanova, I.
    BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT, 2009, 23 : 666 - 668
  • [29] GENETICS OF THE PROTEOLYTIC SYSTEM OF LACTIC-ACID BACTERIA
    KOK, J
    FEMS MICROBIOLOGY LETTERS, 1990, 87 (1-2) : 15 - 41
  • [30] STUDIES ON PROTEOLYTIC ACTION OF DAIRY LACTIC ACID BACTERIA .10. AUTOLYSIS OF LACTIC ACID BACTERIAL CELLS IN ASEPTIC RENNET CURD
    OHMIYA, K
    SATO, Y
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1970, 34 (03): : 457 - &
12345