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Effect of pH, temperature and culture medium composition on the production of an extracellular cysteine proteinase by Micrococcus sp. INIA 528

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Advances in Food and Nutrition Research

P.F. Fox, T.P. O'Connor, P.L.H. Mcsweeney, T.P. Guinee and N.M. O'Brien
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Proteolysis in cheese during ripening

P. F. Fox and P. L. H. McSweeney
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Chemistry of Structure-Function Relationships in Cheese

P. F. Fox, T. K. Singh and P. L. H. McSweeney
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Enzyme Handbook

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Rote of Micrococcus and Pediococcus Species in Cheese Ripening: A Review

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Kinetic and thermal stability studies of rulactine, a proteolytic enzyme fromMicrococcus caseolyticus

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Acceleration of cheese ripening with liposome-entrapped proteinase

J-C. Piard, M. El Soda, W. Alkhalaf, et al.
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Inventaire des différentes activités peptidasiques intracellulaires de Streptococcus thermophilus

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Biochimie 55 (4) 389 (1973)
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Isolement et determination de la composition qualitative de peptides issus de la caseine, stimulant la croissance de Streptococcus thermophilus

Michel J. Desmazeaud and Jean H. Hermier
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Specificite de la protease neutre de Micrococcus caseolyticus

Michel J. Desmazeaud and Jean H. Hermier
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