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Use of an Exogenous Carboxypeptidase to Accelerate Proteolysis in Reggianito Cheese
Reggianito cheese proteolysis ripening exogenous enzymes
2016/12/9
The effect of an exogenous commercial carboxypeptidase on the proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g/100 l milk....
Purification and Characterization of a Carboxypeptidase Y from Kluyveromyces fragilis JSB95
carboxypeptidase Y Kluyveromyces fragilis cheese ripening bitterness removal
2008/3/28
A carboxypeptidase Y was purified to homogeneity from the crude cell extracts of Kluyveromyces fragilis JSB95 grown in yeast, peptone, and dextrose broth using an FPLC® system equipped with ion-ex...