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Production of exocellular proteolytic enzymes by various species of Penicillium

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Enzyme and Microbial Technology 15 (2) 140 (1993)
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Penicillium and Acremonium

Paul F. Hamlyn, David S. Wales and Brian F. Sagar
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DOI: 10.1007/978-1-4899-1986-1_7
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Optimization of alkaline protease production by Streptomyces sp. strain isolated from saltpan environment

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DOI: 10.5897/AJB2016.15259
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Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheeses

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DOI: 10.1016/S0958-6946(03)00121-3
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Purification and Properties of Aminopeptidase I from Penicillium caseicolum

Yoko Fuke, Shuichi Kaminogawa, Hiroatsu Matsuoka and Kunio Yamauchi
Journal of Dairy Science 71 (6) 1423 (1988)
DOI: 10.3168/jds.S0022-0302(88)79704-0
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Annual Reports on Fermentation Processes

K. Aunstrup
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Metalloproteases from Penicillium caseicolum and P. roqueforti: Comparison of specificity and cemical characterization

J.C. Gripon, B. Auberger and J. Lenoir
International Journal of Biochemistry 12 (3) 451 (1980)
DOI: 10.1016/0020-711X(80)90127-5
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Aspartic proteinase from Penicillium camemberti: Purification, properties, and substrate specificity

J. Chrzanowska, M. Kolaczkowska, M. Dryjański, D. Stachowiak and A. Polanowski
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DOI: 10.1016/0141-0229(94)00129-F
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Cheese: Chemistry, Physics and Microbiology

J. C. Gripon
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Cheese: Chemistry, Physics and Microbiology

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Cheese: Chemistry, Physics and Microbiology 111 (1999)
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Sodium Chloride and Magnesium Chloride affected by Ripening of Camembert Cheese

L. LESAGE, A. VOILLEY, D. LORIENT and J. BÉZARD
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Industrial Applications

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