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Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are...

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Detalles Bibliográficos
Autores principales:	Kieliszek, Marek, Pobiega, Katarzyna, Piwowarek, Kamil, Kot, Anna M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8037685/ https://www.ncbi.nlm.nih.gov/pubmed/33806095 http://dx.doi.org/10.3390/molecules26071858

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