Enzyme Activities of Lactic Streptococci and Their Role in Maturation of Cheese: A Review

Modification of the genome of economically important lactic streptococcal strains is of interest to improve starter cultures and thus the quality of dairy products. To date only limited Information is available about the enzyme potential of mutant as compared with parent strains of lactic streptococ...

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Veröffentlicht in:	Journal of dairy science 1989-08, Vol.72 (8), p.1945-1966
Hauptverfasser:	Kamaly, Kamal M., Marth, Elmer H.
Format:	Artikel
Sprache:	eng
Schlagworte:	ACTIVIDAD ENZIMATICA ACTIVITE ENZYMATIQUE Biological and medical sciences CHEESEMAKING ENZYMIC ACTIVITY FABRICACION DEL QUESO Food industries Fundamental and applied biological sciences. Psychology LITERATURE REVIEWS Milk and cheese industries. Ice creams STREPTOCOCCUS STREPTOCOCCUS CREMORIS STREPTOCOCCUS LACTIS TECHNOLOGIE FROMAGERE
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