Proteolytic Activity by Strains of Lactobacillus plantarum and Lactobacillus casei

Growth, acid production, and hydrolysis of milk proteins in sterile skim milk at 37°C were determined for seven strains of Lactobacillus plantarum, two of Lactobacillus casei, and one of L. casei ssp. pseudoplantarum. Hydrolysis of milk protein was monitored by SDS-PAGE. Lactobacillus plantarum NRRL...

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Veröffentlicht in:	Journal of dairy science 1990-11, Vol.73 (11), p.3068-3076
Hauptverfasser:	Khalid, Noraini M., Marth, Elmer H.
Format:	Artikel
Sprache:	eng
Schlagworte:	BETA-CASEIN Biological and medical sciences CASEIN CASEINA CASEINE cheese CHEESE RIPENING CRECIMIENTO CROISSANCE dairy starters Food industries Fundamental and applied biological sciences. Psychology GROWTH HIDROLISIS HYDROLYSE HYDROLYSIS lactobacilli LACTOBACILLUS Lactobacillus casei Lactobacillus casei pseudoplantarum LACTOBACILLUS CASEI SUBSP. PSEUDOPLANTARUM MADURAMIENTO Milk and cheese industries. Ice creams MILK PROTEINS MURISSAGE PROTEINAS DE LA LECHE PROTEINE DU LAIT PROTEOLISIS PROTEOLYSE PROTEOLYSIS RIPENING skim-milk STRAIN DIFFERENCES
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