Aspergillus niger aminopeptidase compositions for making bread doughs and cheese
Aminopeptidases originating from Aspergilli niger are disclosed, which can be produced in a fermentation broth or a liquid concentrate thereof substantially free of endoprotease. Such aminopeptidases may be advantageously employed in the food industry, e.g. in the preparation of bread doughs or chee...
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| creator | BRUNET JACKY DE LESELEUC JOEL SOUPPE JEROME CHEVALET LAURENT WARMERDAM MARTINUS J. M |
| description | Aminopeptidases originating from Aspergilli niger are disclosed, which can be produced in a fermentation broth or a liquid concentrate thereof substantially free of endoprotease. Such aminopeptidases may be advantageously employed in the food industry, e.g. in the preparation of bread doughs or cheese. |
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M</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BRUNET JACKY</au><au>DE LESELEUC JOEL</au><au>SOUPPE JEROME</au><au>CHEVALET LAURENT</au><au>WARMERDAM MARTINUS J. M</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Aspergillus niger aminopeptidase compositions for making bread doughs and cheese</title><date>2001-08-07</date><risdate>2001</risdate><abstract>Aminopeptidases originating from Aspergilli niger are disclosed, which can be produced in a fermentation broth or a liquid concentrate thereof substantially free of endoprotease. Such aminopeptidases may be advantageously employed in the food industry, e.g. in the preparation of bread doughs or cheese.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | Aspergillus niger aminopeptidase compositions for making bread doughs and cheese |
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