Subtitle:

Enzymy proteolityczne szczepionek serowarskich

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstract:

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.

Relation:

Biotechnologia, vol.45, 2 (1999)-.

Volume:

45

Issue:

2

Start page:

131

End page:

144

Detailed Resource Type:

Article

Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:142813 ; IChB B-41

Source:

Library of Institute of Bioorganic Chemistry PAS

Language:

pol

Language of abstract:

eng

Temporal coverage:

1988-2010

Rights:

Creative Commons Attribution BY-SA 4.0 license

Terms of use:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitizing institution:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Original in:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Projects co-financed by:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Access:

Open