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Cited article:

Modeling the Influence of pH, Temperature and Culture Medium Composition on the Kinetics of Growth and Cysteine Proteinase Production by Micrococcus sp. INIA 528 in Batch Culture

A. F. Mohedano, J. A. Casas, J. Fernández, F. García-Ochoa and M. Nuñez
Food Science and Technology International 7 (1) 49 (2001)

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

A.F. Mohedano, J. Fernández, P. Gaya, M. Medina and M. Nuñez
Journal of Applied Microbiology 82 (1) 81 (1997)

Chemistry of Structure-Function Relationships in Cheese

P. F. Fox, T. K. Singh and P. L. H. McSweeney
Advances in Experimental Medicine and Biology, Chemistry of Structure-Function Relationships in Cheese 367 59 (1995)

Acceleration of cheese ripening with liposome-entrapped proteinase

J-C. Piard, M. El Soda, W. Alkhalaf, et al.
Biotechnology Letters 8 (4) 241 (1986)

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

Tipaporn Yoovidhya, Didier Combes and Pierre Monsan
Biotechnology Letters 8 (5) 333 (1986)

Isolement et determination de la composition qualitative de peptides issus de la caséine, stimulant la croissance de Streptococcus thermophilus

Michel J. Desmazeaud and Jean H. Hermier
European Journal of Biochemistry 28 (2) 190 (1972)


S. Arvidson and T. Holme
Acta Pathologica Microbiologica Scandinavica Section B Microbiology and Immunology 79B (3) 406 (1971)