Proteolytic systems of lactic acid bacteria
By K. Savijoki, H. Ingmer, P. Varmanen. Applied Microbiology and Biotechnology, 2006
836 citations recorded by the source corpus.
Subfields: Biotechnology, Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/9f7f685833fc5f849072b5a8501175734d5f1852
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Citations in the corpus
- Current Limitations and Challenges with Lactic Acid Bacteria: A Review (2013, background): “LAB have multiple amino acids and peptides requirements to meet their demand of complex nitrogen [13].”
- 10 years of the nisin-controlled gene expression system (NICE) in Lactococcus lactis (2005, background): “To date there are only two proteinases known: (1) the cell-wall-anchored proteinase PrtP (200 kD) (Kunji et al. 1996) and (2) the housekeeping membrane-bound proteinase HtrA (Poquet et al.”
- Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains (2011, neutral): “Although the lactic acid bacteria are weakly proteolytic compared with other group of bacteria such as Bacillus, Proteus , Pseudomonas and Coliforms (34) they do cause a signifi cant degree of proteolysis in many fermented dairy products (35).”
- Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. (2005, background): “These peptidases of LAB can be divided into endopeptidases, aminopeptidases, di-/tri-peptidases, and proline-specific peptidases (reviews by Kunji and Christensen [53,54]).”
- Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review. (2016, neutral): “75 al., 2008; Hughes et al., 2002; Savijoki et al., 2006; Toldra et al., 1993a; Toldra & Flores, 1998).”
- Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods (2020, background): “Due to proteolysis in milk and biochemical changes in milk protein, milk products become very dietetic [125].”
- Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry (2021, background): “Proteolysis in lactic acid bacteria can be divided into several steps, including protein degradation, peptide transport, peptide degradation and amino acid catabolism (Kunji et al., 1996; Christensen et al., 1999).”