DELAYED HYDROLYSIS OF BUTTERFAT BY CERTAIN LACTOBACILLI AND MICROCOCCI ISOLATED FROM CHEESE

被引：19

作者：

PETERSON, MH

JOHNSON, MJ

机构：

来源：

关键词：

D O I：

10.1128/JB.58.5.701-708.1949

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

引用

页码：701 / 708

页数：8

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[7]

HUCKER GJ, 1922, N Y GENEVA AGR EXPT, V90

[8] LIPASE ACTIVITY DURING MAKING AND RIPENING OF CHEDDAR CHEESE [J].

PETERSON, MH ;

JOHNSON, MJ ;

PRICE, WV .

[9]

PETERSON MH, 1948, J BIOL CHEM, V174, P775

[10] PROTEINASE CONTENT OF CHEDDAR CHEESE DURING MAKING AND RIPENING [J].

PETERSON, MH ;

JOHNSON, MJ ;

PRICE, WV .