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Effect of Adding Propionibacterium shermanii NCDO 853 or Lactobacillus casei ssp. casei IFPL 731 on Proteolysis and Flavor Development of Cheddar Cheese
Cloning, Expression, and Chromosomal Stabilization of the
Propionibacterium shermanii
Proline Iminopeptidase Gene (
pip
) for Food-Grade Application in
Lactococcus lactis
Kees Leenhouts, Albert Bolhuis, Johan Boot, Inge Deutz, Marjolein Toonen, Gerard Venema, Jan Kok and Aat Ledeboer Applied and Environmental Microbiology 64(12) 4736 (1998) https://doi.org/10.1128/AEM.64.12.4736-4742.1998
Purification and characterization of X-prolyl dipeptidyl aminopeptidase from Propionibacterium shermanii NCDO 853
Chemistry of Structure-Function Relationships in Cheese
P. F. Fox, T. K. Singh and P. L. H. McSweeney Advances in Experimental Medicine and Biology, Chemistry of Structure-Function Relationships in Cheese 367 59 (1995) https://doi.org/10.1007/978-1-4615-1913-3_6
