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Cell‐envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications
Dawei Ji, Jingying Ma, Min Xu and Dominic Agyei Comprehensive Reviews in Food Science and Food Safety 20(1) 369 (2021) https://doi.org/10.1111/1541-4337.12676
Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system
Identification of Endopeptidase Genes from the Genomic Sequence of
Lactobacillus helveticus
CNRZ32 and the Role of These Genes in Hydrolysis of Model Bitter Peptides
Vidya R. Sridhar, Joanne E. Hughes, Dennis L. Welker, Jeffery R. Broadbent and James L. Steele Applied and Environmental Microbiology 71(6) 3025 (2005) https://doi.org/10.1128/AEM.71.6.3025-3032.2005
Heat Shock Response in
Lactobacillus plantarum
Maria De Angelis, Raffaella Di Cagno, Claude Huet, Carmine Crecchio, Patrick F. Fox and Marco Gobbetti Applied and Environmental Microbiology 70(3) 1336 (2004) https://doi.org/10.1128/AEM.70.3.1336-1346.2004
Free amino acid content of Manchego cheese manufactured with different starter cultures and changes throughout ripening
Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter
Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology
Study of the effects of temperature, pH, NaCl, and aw on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology
