Literature DB >> 1002892

Hydrolysis of milk proteins by bacteria used in cheese making.

R H Schmidt, H A Morris, H B Castberg, L L McKay.   

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Year:  1976        PMID： 1002892     DOI： 10.1021/jf60208a026

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  4 in total

1.  Purification and Characterization of a Substrate-Size-Recognizing Metalloendopeptidase from Streptococcus cremoris H61.

Authors:  T R Yan; N Azuma; S Kaminogawa; K Yamauchi
Journal:  Appl Environ Microbiol       Date:  1987-10       Impact factor: 4.792

2.  Purification and Characterization of a Dipeptidase from Streptococcus cremoris Wg2.

Authors:  A van Boven; P S T Tan; W N Konings
Journal:  Appl Environ Microbiol       Date:  1988-01       Impact factor: 4.792

3.  The Proteolytic Systems of Streptococcus cremoris: an Immunological Analysis.

Authors:  J Hugenholtz; F Exterkate; W N Konings
Journal:  Appl Environ Microbiol       Date:  1984-12       Impact factor: 4.792

4.  Energetics of Leucyl-Leucine Hydrolysis in Streptococcus cremoris Wg(2).

Authors:  A van Boven; W N Konings
Journal:  Appl Environ Microbiol       Date:  1986-01       Impact factor: 4.792
  4 in total

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