Peptidase profiling of Lactobacillus casei

descriptionPublicationkeyboard_double_arrow_right Article 01 Oct 1993 English Publisher:Springer Science and Business Media LLCJournal:Biotechnology Techniques, volume 7, pages 837-840 (issn: 0951-208X, eissn: 1573-6784,

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Authors: G. Scolari; M. Vescovo; L. Caravaggi; V. Bottazzi;

doi: 10.1007/bf00153756

Peptidase profiling of Lactobacillus casei

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Abstract

Fifty four Lactobacillus casei strains were investigated and compared for their peptidase profiling by statistical analysis of aminoacids released from milk proteins. Forty one strains formed a homogeneous group; only two strains, not included in the above group, resulted the most suitable for grana cheese production either for their aminoacidic pattern or total aminoacid amount.

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Catholic University of the Sacred Heart
Italy

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