Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus.
Upadhyay
Vivek K
VK
Department of Food and Nutritional Sciences, University College, Cork, Ireland.
Ravn
Peter
P
Israelsen
Hans
H
Sousa
Maria J
MJ
Kelly
Alan L
AL
McSweeney
Paul L H
PL
D002611:Cheese / Q000032:analysis*; D005285:Fermentation; D005341:Fibrinolysin / Q000032:analysis* / Q000378:metabolism; D005524:Food Technology; D006863:Hydrogen-Ion Concentration; D017045:Lactococcus / Q000201:enzymology*; D010447:Peptide Hydrolases; D010958:Plasminogen / Q000032:analysis* / Q000378:metabolism; D013300:Streptokinase / Q000378:metabolism*; D013696:Temperature; D013997:Time Factors
D010958:Plasminogen; D010447:Peptide Hydrolases; D013300:Streptokinase; D005341:Fibrinolysin