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dc.contributor.authorGómez, Rosario-
dc.contributor.authorLópez-Fandiño, Rosina-
dc.contributor.authorPeláez, Carmen-
dc.date.accessioned2015-06-01T10:00:03Z-
dc.date.available2015-06-01T10:00:03Z-
dc.date.issued1992-
dc.identifierdoi: 10.1007/BF01204566-
dc.identifierissn: 0044-3026-
dc.identifier.citationZeitschrift fur Lebensmittel -Untersuchung und -Forschung 195: 569- 571 (1992)-
dc.identifier.urihttp://hdl.handle.net/10261/115967-
dc.description.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.-
dc.publisherSpringer-
dc.rightsclosedAccess-
dc.titleCaseinolytic activity of Lactococcus lactis subsp. lactis: study of different culture media-
dc.typeartículo-
dc.identifier.doi10.1007/BF01204566-
dc.date.updated2015-06-01T10:00:04Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
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