Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake (Q58477755)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10634703%20AND%20SRC:MED&resulttype=core&format=json

3 November 2019

title

Hydrolysis of muscle myofibrillar proteins by Lactobacillus curvatus and Lactobacillus sake (English)

1 reference

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3 November 2019

main subject

Lactobacillus curvatus

object named as

Lactobacillus curvatus

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1

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3 November 2019

Fidel Toldrá

6

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3 November 2019

author name string

S Fadda

2

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3 November 2019

G Vignolo

3

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3 November 2019

M C Aristoy

4

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3 November 2019

G Oliver

5

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3 November 2019

publication date

1 December 1999

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10634703%20AND%20SRC:MED&resulttype=core&format=json

International Journal of Food Microbiology

3 November 2019

published in

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10634703%20AND%20SRC:MED&resulttype=core&format=json

3 November 2019

volume

53

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3 November 2019

issue

2-3

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3 November 2019

page(s)

115-125

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Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham

3 November 2019

cites work

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HPLC Purification and Characterization of Soluble Alanyl Aminopeptidase from Porcine Skeletal Muscle

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A new cell surface proteinase: sequencing and analysis of the prtB gene from Lactobacillus delbruekii subsp. bulgaricus.

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Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk

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The proteolytic systems of lactic acid bacteria

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Reconstruction of the proteolytic pathway for use of beta-casein by Lactococcus lactis

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Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

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Cell-wall-associated proteinase of Lactobacillus delbrueckii subsp. bulgaricus CNRZ 397: differential extraction, purification and properties of the enzyme

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Medium-dependent regulation of proteinase gene expression in Lactococcus lactis: control of transcription initiation by specific dipeptides

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Detection of Proteolytic Activity in Microorganisms Isolated from Dry-Cured Ham

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7 January 2021

Purification and Characterization of an Aminopeptidase fromLactobacillus sake

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7 January 2021

Aminopeptidase Activities from Lactobacillus sake in Models of Curing Ingredients and Processing Conditions for Dry Sausage

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7 January 2021

Polyamines Affect Activity of Aminopeptidases from Lactobacillus sake

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7 January 2021

Myoglobin as an inhibitor of exopeptidases from lactobacillus sake

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7 January 2021

Purification and Characterization of a Tripeptidase fromLactobacillus sake

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7 January 2021

Characterization of Lactobacillus sake isolates from dry-cured sausages by restriction fragment length polymorphism analysis of the 16S rRNA gene

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7 January 2021

Proteolytic enzymes of Lactococcus lactis.

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7 January 2021

Dry-cured ham flavour: enzymatic generation and process influence

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7 January 2021

The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham.

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Fluorescein isothiocyanate-labeled casein assay for proteolytic enzymes

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7 January 2021

10.1016/S0168-1605(99)00134-8

Identifiers

DOI

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3 November 2019

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