Effect of adding Propionibacterium shermanii NCDO 853 or Lactobacillus casei ssp. casei IFPL 731 on proteolysis and flavor development of Cheddar cheese.

Fernandez Espla MD; Fox PF; Espla MDF

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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.

机译：添加谢尔曼丙酸杆菌NCDO 853或干酪乳杆菌ssp的效果。 Casei IFPL 731与切达干酪的蛋白水解和风味开发有关。

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来源
《Journal of Agricultural and Food Chemistry》 |1998年第4期|共7页
作者
Fernandez Espla MD; Fox PF; Espla MDF;
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原文格式 PDF
正文语种 eng
中图分类农业化学;营养卫生、食品卫生;农业科学;
关键词
Proteolysis; flavour; Cheddar cheese; pH; composition; cheese milk; amino acids; Propionibacterium freudenreichii subsp. shermanii; Lactobacillus casei;

机译：蛋白水解;风味;切达干酪;pH;成分;乳酪牛奶;氨基酸;费氏丙酸杆菌亚种谢尔曼氏菌;干酪乳杆菌;
入库时间 2022-08-18 23:19:09

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1. Effect of adding Propionibacterium shermanii NCDO 853 or Lactobacillus casei ssp. casei IFPL 731 on proteolysis and flavor development of Cheddar cheese. [J] . Fernandez Espla MD, Fox PF, Espla MDF Journal of Agricultural and Food Chemistry . 1998,第4期

机译：添加谢尔曼丙酸杆菌NCDO 853或干酪乳杆菌ssp的效果。 Casei IFPL 731与切达干酪的蛋白水解和风味开发有关。
2. Purification and characterization of the cell wall proteinase of Lactobacillus casei subsp. casei IFPL 731 isolated from raw goat's milk cheese. [J] . Fernandez de Palencia P, Pelaez C, Romero C, Journal of Agricultural and Food Chemistry . 1997,第9期

机译：干酪乳杆菌亚种细胞壁蛋白酶的纯化和鉴定。酪蛋白IFPL 731分离自生山羊乳干酪。
3. Purification and characterization of a novel serine aminopeptidase from Lactobacillus casei Ssp. casei IFPL 731. [J] . Fernandez Espla MD, Fox PF, Martin Hernandez MC, Journal of Agricultural and Food Chemistry . 1997,第5期

机译：干酪乳杆菌Ssp新型丝氨酸氨基肽酶的纯化和鉴定。凯西IFPL 731。
4. Tryptophan catabolism by Lactobacillus spp.: Biochemistry and implications on flavor development in reduced-fat Cheddar cheese (Lactobacillus casei, Lactobacillus helveticus). [D] . Gummalla, Sanjay. 1998

机译：乳杆菌属的色氨酸分解代谢：低脂切达干酪（干酪乳杆菌，瑞士乳杆菌）的生物化学及其对风味发展的影响。
5. Purification and characterization of a prolidase from Lactobacillus casei subsp. casei IFPL 731. [O] . M D Fernández-Esplá, M C Martín-Hernández, P F Fox 1997

机译：干酪乳杆菌亚种蛋白水解酶的纯化和鉴定。凯西IFPL 731。
6. Effect of Adding Propionibacterium shermanii NCDO 853 or Lactobacillus casei ssp. casei IFPL 731 on Proteolysis and Flavor Development of Cheddar Cheese [O] . Fernández-Esplá D, Fox P. F. 2015

机译：添加谢尔曼丙酸杆菌NCDO 853或干酪乳杆菌ssp的作用。 Casei IFPL 731：切达干酪的蛋白水解和风味开发

Effect of adding Propionibacterium shermanii NCDO 853 or Lactobacillus casei ssp. casei IFPL 731 on proteolysis and flavor development of Cheddar cheese.

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