Contribution of Lactococcus lactis Cell Envelope Proteinase Specificity to Peptide Accumulation and Bitterness in Reduced-Fat Cheddar Cheese
Jeffery Broadbent
Applied and Environmental Microbiology, 2002
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Modulation of casein proteolysis by lactococcal peptidase gene inactivation
Nathalie GUINEC
International Dairy Journal, 2000
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Hydrolysis of caseins and formation of hydrophilic and hydrophobic peptides by wild Lactococcus lactis strains isolated from raw ewes' milk cheese
Pablo Morales
Journal of Applied Microbiology, 2001
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Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
Carina Bergamini
Dairy Science & Technology, 2016
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Transcription activity of lactic acid bacterial proteolysis-related genes during cheese maturation
Lucia Kraková
Food Microbiology, 2019
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Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential
Carlos Meinardi
Food Research International, 2009
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Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese
Erica Hynes
Le Lait, 2003
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Examination of Titratable Acidity, pH, Total Lactic Acid Bacteria and Sensory Properties in Whey Fermented with Probiotic Pediococcus acidilactic BK01
yudha endra pratama
Advances in Animal and Veterinary Sciences, 2021
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Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus
mehmet güven
International Dairy Journal, 2004
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Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening
Bruno Domingues Galli
International Dairy Journal, 2018
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Viability and Proteolytic Capacity of Lactobacillus bulgaricus 2772 and Lactobacillus rhamnosus GG during Cheese Ripening
LUIS GUILLERMO GONZÁLEZ OLIVARES
Journal of Biosciences and Medicines, 2014
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Multiple-Peptidase Mutants of Lactococcus lactis Are Severely Impaired in Their Ability To Grow in Milk
Kees Leenhouts
Journal of Bacteriology
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Effect of High-Pressure Treatment and a Bacteriocin-Producing Lactic Culture on the Proteolysis, Texture, and Taste of Hispánico Cheese
Juan Anco
Journal of Dairy Science, 2006
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A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese
Nada Oršolić
Molecules, 2021
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From casein to cheese: The role of Lactococcus lactis
Eddy J. Smid
Food Biotechnology, 1991
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Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model
Carina Bergamini
Journal of dairy science, 2013
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Enhancement of Proteolysis by a Lactococcus lactis Bacteriocin Producer in a Cheese Model System
Carlos Peláez
Journal of Agricultural and Food Chemistry, 1998
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Effects of crude enzyme of Lactobacillus casei LLG on water-soluble peptides of enzyme-modified cheese
Byong Lee
Food Research International, 1995
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Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system
CINZIA LUCIA RANDAZZO
Journal of Applied Microbiology, 2007
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Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology
Roberto Massini
International Dairy Journal, 1999
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Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations
Lolke Sijtsma
Microbial Cell Factories, 2014
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Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese
Javier Carballo
Letters in Applied Microbiology, 2002
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The eff ect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk
Katarzyna Skrzypczak
Acta Scientiarum Polonorum Technologia Alimentaria, 2016
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Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese
M. Medina
International Dairy Journal, 2005
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Peptidase activity in various species of dairy thermophilic lactobacilli
Monica Gatti
Journal of Applied Microbiology, 2004
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Debittering of Tryptic Digests from Β-Casein and Enzyme Modified Cheese by X-Prolyl Dipeptidylpeptidase from Lactobacillus Casei Ssp. Casei. LLG
byong lee
2007
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HYDROLYSIS OF MAJOR DAIRY PROTEINS BY LACTIC ACID BACTERIA FROM BULGARIAN YOGURTS
SVETLA DANOVA
Journal of Food Biochemistry, 2007
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Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)
Jadranka Frece
Fermentation
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Hydrolysis of Sequenced b-Casein Peptides Provides New Insight into Peptidase Activity from Thermophilic Lactic Acid Bacteria and Highlights Intrinsic Resistance of Phosphopeptides
Sylvie Lortal
2000
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Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey
Francesco Addeo
Journal of Applied Microbiology, 2001
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