Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Marie-Amélie Chopard"'
Publikováno v:
Le Lait. 82:645-656
Streptococcus thermophilus is a lactic acid bacterium widely used for manufacturing milk products. The protein composition of three strains of S. thermophilus grown in either M17 me- dium or milk was investigated. These conditions were chosen on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06e5a8b2a162e13faad36d910bdda690
https://doi.org/10.1051/lait:2002039
https://doi.org/10.1051/lait:2002039
Publikováno v:
Sciences des Aliments. 22:59-66
La fabrication des fromages a pâte cuite tel que l'emmental, implique le chauffage du caille entre 51 °C et 54 °C conduisant au developpement exclusif de Streptococus thermophilus. L'electrophorese bidimensionnelle a ete utilisee pour comparer la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bca71e474199bf309f362d48c5d910b
https://doi.org/10.3166/sda.22.59-66
https://doi.org/10.3166/sda.22.59-66
Publikováno v:
Le Lait. 81:183-194
Qualitative aspect of proteolytic activity of thermophilic lactobacilli using in Swiss cheeses. The average peptidic pattern was established from 253 French Emmental cheeses sampled in 50 factories. It contained 53 peptidic peaks, 4 of which were the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fd31c081b4ee25108c9bd0b5e692299
https://doi.org/10.1051/lait:2001122
https://doi.org/10.1051/lait:2001122