Simple Tests for Predicting the Lytic Behavior and Proteolytic Activity of Lactococcal Strains in Cheese

The variations of the autolytic and proteolytic potential of lactococci need to be taken into account because these variations probably influence the development of organoleptic properties during cheese ripening. To predict lytic capacity, proteolytic potential, and specificity of cell surface-assoc...

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Veröffentlicht in:	Journal of dairy science 1998-09, Vol.81 (9), p.2321-2328
Hauptverfasser:	Boutrou, R., Sepulchre, A., Gripon, J.C., Monnet, V.
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural sciences autolysis Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Lactococcus lactis Life Sciences Milk and cheese industries. Ice creams predictive tests proteolysis
Online-Zugang:	Volltext
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