Proteolysis in dairy lactic acid bacteria has been studied in great detail by genetic,
biochemical and ultrastructural methods. From these studies the picture emerges that the …

World cheese production is—14 x 106 tonnes per annum, approximately 75% of which is
ripened (matured) for periods ranging from 3 weeks (eg, Mozzarella) to more than 2 years …

Aminopeptidases are exopeptidases that selectively release N-terminal amino acid residues
from polypeptides and proteins. Bacteria display several aminopeptidasec activities which …

The proteolytic system of lactic acid bacteria is essential for their growth in milk and
contributes significantly to flavour development in fermented milk products where these …

The inability of lactic acid bacteria to synthesize many of the amino acids required for protein
synthesis necessitates the active functioning of a proteolytic system in those environments …

As discussed in 'Biochemistry of Cheese Ripening: Introduction and Overview', Volume 1,
proteolysis is the most complex and, in most varieties, the most important of the three …

The characteristic aroma, flavour and texture of cheese develop during ripening of the
cheese curd through the action of numerous enzymes derived from the cheese milk, the …

InlB is a Listeria monocytogenes protein that is sufficient to promote entry in a variety of
mammalian cells. The last 232‐amino‐acid domain (Csa) of InlB has been shown to …

Publisher Summary This chapter discusses the physical, biochemical, and nutritional
aspects of cheese. Cheese is the most diverse, most scientifically interesting, and most …

The consumption of amino acids and peptides was monitored during growth in milk of
proteinase-positive (Prt+) and-negative (Prt-) strains of Lactococcus lactis. The Prt-strains …