| dc.contributor.author |
Tsakalidou, E |
en |
| dc.contributor.author |
Zoidou, E |
en |
| dc.contributor.author |
Kalantzopoulos, G |
en |
| dc.date.accessioned |
2014-06-06T06:42:17Z |
|
| dc.date.available |
2014-06-06T06:42:17Z |
|
| dc.date.issued |
1992 |
en |
| dc.identifier.issn |
00220299 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/541 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-2442452840&partnerID=40&md5=0abf2d5f986ab59b63351c9045ff4e23 |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.subject.other |
Lactococcus |
en |
| dc.subject.other |
Lactococcus lactis |
en |
| dc.subject.other |
Lactococcus lactis subsp. lactis |
en |
| dc.subject.other |
Streptococcus |
en |
| dc.title |
Esterase activities of cell-free extracts from strains of Lactococcus lactis subsp. lactis isolated from traditional Greek cheese |
en |
| heal.type |
journalArticle |
en |
| heal.publicationDate |
1992 |
en |
| heal.abstract |
Lactococcus lactis subsp. lactis (formerly Streptococcus lactis) is the most widely used bacterial starter in cheese manufacture, and plays an important role in the proteolysis and lipolysis during cheese ripening which result in the development of flavour, taste and texture (Law, 1982). Hydrolysis of the triacylglycerols of milk fat by lactic streptococci, although limited, may be significant in the development of the desirable and characteristic flavours of many ripened cheeses (Stadhouders, 1974). This paper describes the detection of esterase activities in cell-free extracts from 'wild strains' of Lc. lactis subsp. lactis using synthetic substrates. |
en |
| heal.journalName |
Journal of Dairy Research |
en |
| dc.identifier.issue |
4 |
en |
| dc.identifier.volume |
59 |
en |
| dc.identifier.spage |
111 |
en |
| dc.identifier.epage |
113 |
en |