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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,...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
SAGE-Hindawi Access to Research
2011
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| Materias: | |
| 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 |