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Caseinolytic activity of Lactococcus lactis subsp. lactis: study of different culture media

AuthorsGómez, Rosario ; López-Fandiño, Rosina ; Peláez, Carmen
Issue Date1992
CitationZeitschrift fur Lebensmittel -Untersuchung und -Forschung 195: 569- 571 (1992)
AbstractDifferent caseinolytic activity levels of Lactococcus lactis subsp. lactis IFPL 367 were obtained depending upon the culture medium tested. Activity on the β-casein fraction was in all cases higher than activity on other casein fractions. The highest activity level was recorded for bacterial cells cultured in a casein-based medium that also contained 0.1% yeast extract, 20 mmol/CaCl2, and 1% lactose. The effect of the components of the growth media on the proteolytic activity of the bacterial strain employed in the experiment is also discussed. © 1992 Springer-Verlag.
Identifiersdoi: 10.1007/BF01204566
issn: 0044-3026
Appears in Collections:(IF) Artículos
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