title: The possible role of aminopeptidases from starter culture Lactococcus lactis subspecies cremoris AM2 in cheese making.
authors.affiliation: Dept. of Biochemistry, University College Galway, Ireland.
authors.forename: M
authors.initials: M
authors.lastname: McDonnell
authors.forename: R
authors.initials: R
authors.lastname: Fitzgerald
authors.forename: I
authors.initials: I
authors.lastname: Ni Fhaolain
authors.forename: P V
authors.initials: PV
authors.lastname: Jennings
authors.forename: G
authors.initials: G
authors.lastname: O'Cuinn
mesh_terms: D000595:Amino Acid Sequence; D000626:Aminopeptidases / Q000302:isolation & purification / Q000378:metabolism*; D002413:Cations, Divalent / Q000494:pharmacology; D002611:Cheese; D010450:Endopeptidases / Q000302:isolation & purification / Q000378:metabolism*; D005511:Food Handling; D007700:Kinetics; D013294:Lactococcus lactis / Q000201:enzymology*; D011392:Proline; D013379:Substrate Specificity
chemical_list: D002413:Cations, Divalent; D011392:Proline; D010450:Endopeptidases; C105560:lysine-p-nitroanilide hydrolase; D000626:Aminopeptidases; C022750:X-Pro aminopeptidase