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Effects of Lactic Acid Bacteria Autolysis on Sensorial Characteristics of Fermented Foods
lactic acid bacteria autolysis sensorial characteristics cheese
2009/3/20
Lactic acid bacteria autolysis is due to intracellular hydrolytic enzymes that act on specific parts of the cell wall causing the release of biologically active compounds, in particular enzymes, to th...
Autolysis of the Proteinase from Pseudomonas fluorescens
Pseudomonas fluorescens proteinase autolysis proteinase gene
2008/3/31
The gene encoding the proteinase from Pseudomonas fluorescens was cloned and sequenced in an effort to identify the cleavage sites involved in its autolysis at 50°C. A single open reading frame consis...
Some Factors Influencing the Autolysis of Lactobacillus bulgaricus and Lactobacillus casei
Lactobacillus cell autolysis electron microscopy
2008/3/28
The autolysis of lactic acid bacteria is important for cheese ripening. However, little information is currently available on the characteristics of autolytic enzymes in Lactobacillus bulgaricus and L...
Autolysis of Dairy Propionibacteria in Buffer Systems
autolysis propionibacteria buffer studies
2008/3/23
Autolysis of 21 strains of propionibacteria was studied in buffer systems. Optimal conditions for bacterial autolysis were determined. Maximal autolysis varied between 20 to 80% in potassium phosphate...
Autolysis of Dairy Propionibacteria: Growth Studies, Peptidase Activities, and Proline Production
autolysis propionibacteria peptidases proline production
2008/3/22
Growth and autolysis of 28 strains of propionibacteria were studied in sodium lactate broth and in modified media. Autolysis among the strains varied from 10 to 90%. Optical density and intracellular ...