Lactobacillus plantarum strains isolated from traditional Greek cheese. Taxonomic characterization and screening for enzyme activities

dc.contributor.author	Ztaliou, I	en
dc.contributor.author	Tsakalidou, E	en
dc.contributor.author	Tzanetakis, N	en
dc.contributor.author	Kalantzopoulos, G	en
dc.date.accessioned	2014-06-06T06:43:11Z
dc.date.available	2014-06-06T06:43:11Z
dc.date.issued	1996	en
dc.identifier.issn	00237302	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1074
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0030542196&partnerID=40&md5=6982c9a031a501f524e11dacf5d9124b	en
dc.subject	Enzyme activity	en
dc.subject	Lactobacillus plantarum	en
dc.subject	Taxonomy	en
dc.title	Lactobacillus plantarum strains isolated from traditional Greek cheese. Taxonomic characterization and screening for enzyme activities	en
heal.type	journalArticle	en
heal.publicationDate	1996	en
heal.abstract	A total of 16 mesophilic homofermentative lactobacilli were isolated from Xynotyri, a traditional Greek cheese. Identification of strains was performed by phenotypic methods and by SDS-polyacrylamide gel electrophoresis of whole-cell proteins; strains were found to belong to the Lactobacillus plantarum species. Peptidase and esterase activities were detected spectrophotometrically and electrophoretically in the cell-free extracts of the strains, using synthetic substrates. The proteolytic activity of whole cells in milk, as well as the proteolytic activity of cell-free extracts on whole bovine casein were examined. Significant differences within the species were observed, allowing the selection of technologically interesting strains.	en
heal.journalName	Lait	en
dc.identifier.issue	3	en
dc.identifier.volume	76	en
dc.identifier.spage	209	en
dc.identifier.epage	216	en