Literature DB >> 14327676

HEAT STABILITY OF LIPASES OF SELECTED PSYCHROPHILIC BACTERIA IN MILK AND PURDUE SWISS-TYPE CHEESE.

A J PINHEIRO, B J LISKA, C E PARMELEE.   

Abstract

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Keywords:  CHEESE; EXPERIMENTAL LAB STUDY

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Year:  1965        PMID： 14327676     DOI： 10.3168/jds.s0022-0302(65)88372-2

Source DB:  PubMed          Journal:  J Dairy Sci        ISSN： 0022-0302            Impact factor:   4.034


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  4 in total

1.  Lipase from Pseudomonas fragi. I. Purification of the Enzyme.

Authors:  J Y Lu; B J Liska
Journal:  Appl Microbiol       Date:  1969-07

2.  Purification and properties of a glycerol ester hydrolase (lipase) from Propionibacterium shermanii.

Authors:  A Oterholm; Z J Ordal; L D Witter
Journal:  Appl Microbiol       Date:  1970-07

3.  Lysis of Trypanosoma cruzi by Pseudomonas fluorescens.

Authors:  T I Mercado; A Colón-Whitt
Journal:  Antimicrob Agents Chemother       Date:  1982-12       Impact factor: 5.191

4.  Effects of Psychrotrophic Bacteria, Serratia liquefaciens and Acinetobacter genomospecies 10 on Yogurt Quality.

Authors:  Yong Kook Shin; Nam Su Oh; Hyun Ah Lee; Jong-Woo Choi; Myoung Soo Nam
Journal:  Korean J Food Sci Anim Resour       Date:  2014-08-31       Impact factor: 2.622
  4 in total

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