PROTEOLYTIC ACTIVITY OF BREVIBACTERIUM LINENS DURING RIPENING OF TRAPPIST-TYPE CHEESE

被引：21

作者：

ADES, GL

CONE, JF

机构：

[1] Division of Food Science and Industry, Pennsylvania State University, 16802, University Park

来源：

JOURNAL OF DAIRY SCIENCE | 1969年 / 52卷 / 07期

关键词：

D O I：

10.3168/jds.S0022-0302(69)86674-9

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The surface flora consisting of yeasts and Brevibacterium linens, present during ripening of Trappist-type cheese, was studied for its proteolytic capabilities. Analyses of surface samples of cheese using an amino acid analyzer provided data indicating the elaboration of proteolytic enzyme systems by both the yeasts and B. linens. The control, including both yeasts and B. linens, elaborated the more active enzyme system than did B. linens alone. © 1969, American Dairy Science Association. All rights reserved.

引用

页码：957 / &

共 10 条

[1] PROTEOLYTIC ENZYMES FROM BACTERIUM-LINENS [J].