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Specificity of Lactococcus lactis subsp. cremoris SK11 proteinase, lactocepin III, in low-water activity, high-salt-concentration humectant systems and its stability compared with that of lactocepin I
- Source :
- Applied and Environmental Microbiology. July, 1999, Vol. 65 Issue 7, p2947, 7 p.
- Publication Year :
- 1999
-
Abstract
- A study has revealed that the low-water activity and high-salt-concentration characteristic of cheese imparts lactocepin III characteristics to lactocepin I. The effects of these parameters on the specificity of lactocepin III on the stability of lactocepin I and III were accurately determined. Findings indicate that proteolysis can elucidate certain key factors in cheese flavor development, since proteolytic enzymes are instrumental in the ripening process of most cheeses.
Details
- ISSN :
- 00992240
- Volume :
- 65
- Issue :
- 7
- Database :
- Gale General OneFile
- Journal :
- Applied and Environmental Microbiology
- Publication Type :
- Academic Journal
- Accession number :
- edsgcl.55282431