Debittering of Protein Hydrolysates by Lactobacillus LBL-4 Aminopeptidase

Yoghurt strain Lactobacillus LBL-4 cultivated for 8–10 h at pH ~6.0 was investigated as a considerable food-grade source of intracellular aminopeptidase. Cell-free extract manifesting >200 AP U/l was obtained from cells harvested from 1 L culture media. Subtilisin-induced hydrolysates of casein,...

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Detalles Bibliográficos
Autores principales: Tchorbanov, Bozhidar, Marinova, Margarita, Grozeva, Lydia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: SAGE-Hindawi Access to Research 2011
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3162980/
https://www.ncbi.nlm.nih.gov/pubmed/21876793
http://dx.doi.org/10.4061/2011/538676

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3162980/
https://www.ncbi.nlm.nih.gov/pubmed/21876793
http://dx.doi.org/10.4061/2011/538676

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