Enzymy proteolityczne szczepionek serowarskich
Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS
In this review proteolytic enzymes of starter microflora involved in cheese ripening are described. The best known system is the proteolytic system of primary starter represented bymesophilic and thermophilic lactic acid bacteria. An important role in the ripening of some kindof cheeses is played by enzymes of secondary starter represented by propionic acid bacteria,Brevibacterium linens and some strains of fungi of Penicillium genus. The extent of proteolysisand flavour development in cheese depends on the activity and specificity of all these proteases.
Biotechnologia, vol.45, 2 (1999)-.
0860-7796 ; oai:rcin.org.pl:142813 ; IChB B-41
Library of Institute of Bioorganic Chemistry PAS
Creative Commons Attribution BY-SA 4.0 license
Institute of Bioorganic Chemistry of the Polish Academy of Science
Institute of Bioorganic Chemistry of the Polish Academy of Science
Nov 18, 2020
Oct 13, 2020
1099
https://rcin.org.pl./publication/178144
Edition name | Date |
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Enzymy proteolityczne szczepionek serowarskich | Nov 18, 2020 |
Borkowska, Bożenna
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