Arginine specific aminopeptidase from Lactobacillus brevis

Arginine specific aminopeptidase from Lactobacillus brevis

The proteolytic system of lactic acid bacteria contribute to the development of flavor during the ripening of cheese through the generation of short peptides and free amino acids, which directly or indirectly act as flavor precursors. Newly isolated lactic acid bacteria (LAB) as well as those procur...

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Bibliographic Details
Main Authors:	Arya Nandan, Amit Gaurav, Ashok Pandey, Kesavan Madhavan Nampoothiri
Format:	Article
Language:	English
Published:	Instituto de Tecnologia do Paraná (Tecpar) 2010-12-01
Series:	Brazilian Archives of Biology and Technology
Subjects:	Lactobacillus brevis aminopeptidases arginine- p- nitroanilide
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600021

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