Recombinant Lactococcus starters as a potential source of additional peptidolytic activity in cheese ripening - Joutsjoki, Vesa; Luoma, Susanna; Tamminen, Marja; Kilpi, Maaria; Johansen, Eric; Palva, Airi (Blackwell, 2002)
Keywords: juustonvalmistus; peptidaasit; Lactococcus; peptidaasiaktiivisuus; juusto; maitovalmisteet; cheese; cheese ripening; milk products; Lactococcus; peptidases; peptidase activities