169 related articles for article (PubMed ID: 11916696)
1. Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat Cheddar cheese.
Broadbent JR; Barnes M; Brennand C; Strickland M; Houck K; Johnson ME; Steele JL
Appl Environ Microbiol; 2002 Apr; 68(4):1778-85. PubMed ID: 11916696
[TBL] [Abstract][Full Text] [Related]
2. Conversion of Lactococcus lactis cell envelope proteinase specificity by partial allele exchange.
Broadbent JR; Rodríguez BT; Joseph P; Smith EA; Steele JL
J Appl Microbiol; 2006 Jun; 100(6):1307-17. PubMed ID: 16696678
[TBL] [Abstract][Full Text] [Related]
3. Nucleotide sequence and characterization of the cell envelope proteinase plasmid in Lactococcus lactis subsp. cremoris HP.
Christensson C; Pillidge CJ; Ward LJ; O'Toole PW
J Appl Microbiol; 2001 Aug; 91(2):334-43. PubMed ID: 11473599
[TBL] [Abstract][Full Text] [Related]
4. The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese.
Law J; Fitzgerald GF; Uniacke-Lowe T; Daly C; Fox PF
J Dairy Sci; 1993 Sep; 76(9):2455-67. PubMed ID: 8227650
[TBL] [Abstract][Full Text] [Related]
5. Varying influence of the autolysin, N-acetyl muramidase, and the cell envelope proteinase on the rate of autolysis of six commercial Lactococcus lactis cheese starter bacteria grown in milk.
Govindasamy-Lucey S; Gopal PK; Sullivan PA; Pillidge CJ
J Dairy Res; 2000 Nov; 67(4):585-96. PubMed ID: 11131071
[TBL] [Abstract][Full Text] [Related]
6. Altered specificity of lactococcal proteinase p(i) (lactocepin I) in humectant systems reflecting the water activity and salt content of cheddar cheese.
Reid JR; Coolbear T
Appl Environ Microbiol; 1998 Feb; 64(2):588-93. PubMed ID: 16349501
[TBL] [Abstract][Full Text] [Related]
7. Identification of endopeptidase genes from the genomic sequence of Lactobacillus helveticus CNRZ32 and the role of these genes in hydrolysis of model bitter peptides.
Sridhar VR; Hughes JE; Welker DL; Broadbent JR; Steele JL
Appl Environ Microbiol; 2005 Jun; 71(6):3025-32. PubMed ID: 15932998
[TBL] [Abstract][Full Text] [Related]
8. Specificity of lactococcus lactis subsp. cremoris SK11 proteinase, lactocepin III, in low-water-activity, high-salt-concentration humectant systems and its stability compared with that of lactocepin I.
Reid JR; Coolbear T
Appl Environ Microbiol; 1999 Jul; 65(7):2947-53. PubMed ID: 10388688
[TBL] [Abstract][Full Text] [Related]
9. The autoproteolysis of Lactococcus lactis lactocepin III affects its specificity towards beta-casein.
Flambard B; Juillard V
Appl Environ Microbiol; 2000 Dec; 66(12):5134-40. PubMed ID: 11097880
[TBL] [Abstract][Full Text] [Related]
10. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
Agrawal P; Hassan AN
J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092
[TBL] [Abstract][Full Text] [Related]
11. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
Awad S; Hassan AN; Halaweish F
J Dairy Sci; 2005 Dec; 88(12):4195-203. PubMed ID: 16291610
[TBL] [Abstract][Full Text] [Related]
12. The occurrence of two intracellular oligoendopeptidases in Lactococcus lactis and their significance for peptide conversion in cheese.
Baankreis R; van Schalkwijk S; Alting AC; Exterkate FA
Appl Microbiol Biotechnol; 1995 Dec; 44(3-4):386-92. PubMed ID: 8597539
[TBL] [Abstract][Full Text] [Related]
13. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
Hickey DK; Kilcawley KN; Beresford TP; Sheehan EM; Wilkinson MG
J Dairy Res; 2007 Feb; 74(1):9-17. PubMed ID: 16987432
[TBL] [Abstract][Full Text] [Related]
14. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese.
Costa NE; Hannon JA; Guinee TP; Auty MA; McSweeney PL; Beresford TP
J Dairy Sci; 2010 Aug; 93(8):3469-86. PubMed ID: 20655415
[TBL] [Abstract][Full Text] [Related]
15. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
Broadbent JR; Brighton C; McMahon DJ; Farkye NY; Johnson ME; Steele JL
J Dairy Sci; 2013 Jul; 96(7):4212-22. PubMed ID: 23684037
[TBL] [Abstract][Full Text] [Related]
16. Starter bacteria are the prime agents of lipolysis in cheddar cheese.
Hickey DK; Kilcawley KN; Beresford TP; Wilkinson MG
J Agric Food Chem; 2006 Oct; 54(21):8229-35. PubMed ID: 17032033
[TBL] [Abstract][Full Text] [Related]
17. Hydrophilic and hydrophobic peptides produced in cheese by wild Lactococcus lactis strains.
Morales P; Gaya P; Medina M; Nuñez M
Lett Appl Microbiol; 2002; 35(6):518-22. PubMed ID: 12460436
[TBL] [Abstract][Full Text] [Related]
18. Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties.
Sheehan A; Cuinn GO; Fitzgerald RJ; Wilkinson MG
J Appl Microbiol; 2006 Apr; 100(4):893-901. PubMed ID: 16553747
[TBL] [Abstract][Full Text] [Related]
19. Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system.
Midje DL; Bastian ED; Morris HA; Martin FB; Bridgeman T; Vickers ZM
J Agric Food Chem; 2000 May; 48(5):1630-6. PubMed ID: 10820070
[TBL] [Abstract][Full Text] [Related]
20. Identification of bitter peptides in aged cheddar cheese.
Karametsi K; Kokkinidou S; Ronningen I; Peterson DG
J Agric Food Chem; 2014 Aug; 62(32):8034-41. PubMed ID: 25075877
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]