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PURIFICATION AND SOME PROPERTIES OF LIPASE FROM Streptococcus faecalis

โœ Scribed by HARISH CHANDER; B. RANGANATHAN; JASJIT SINGH

Book ID
108804000
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
508 KB
Volume
44
Category
Article
ISSN
0022-1147

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Some properties of Streptococcus faecali
Some properties of Streptococcus faecalis subsp. liquefaciens isolated from cheese with special reference to production of bitterness
โœ Hegazi, Fakhreya Z. ๐Ÿ“‚ Article ๐Ÿ“… 1989 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 546 KB

Streptococcus faecalis subsp. liquefaciens was examined for proteolysis and development of bitterness in sterile buffaloes' skim milk with and without some additives. Cell population and the pH of milk were the most important factors in the breakdown of casein and development of bitterness. Sodium c