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The physicochemical surface characteristics of Lactobacillus casei

✍ Scribed by L.Joseph Kiely; Norman F Olson


Book ID
112245175
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
293 KB
Volume
17
Category
Article
ISSN
0740-0020

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Factors affecting the caseinolytic activ
✍ Hegazi, F. Z. ;Abo-Elnaga, I. G. πŸ“‚ Article πŸ“… 1987 πŸ› John Wiley and Sons 🌐 English βš– 448 KB

Whole cell suspensions of some strains of each Lactobacillus casei and Lactobacillus plantarum were assayed for their caseinolytic activity in 0.1 M NaH,PO, buffer, pH 6.5, at 30 "C, using different assay methods. Azocasein was not as sensitive as casein (HAMMARSTEN) as a substrate. Inclusion of glu