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ß-Casomorphins: Analysis in Cheese and Susceptibility to Proteolytic Enzymes from Lactococcus lactis ssp. cremoris
ß beta -casomorphins cheese proteolysis Xprolyl dipeptidyl aminopeptidase
2008/3/25
Commercial cheese products were surveyed for ß-casomorphin peptides. Two extraction methods were compared: 1) water and 2) chloroform and methanol. Peptide profiles were determined using reverse...
Susceptibility of ß-Lactoglobulin and Sodium Caseinate to Proteolysis by Pepsin and Trypsin
ß beta -lactoglobulin caseinate proteolysis
2008/3/23
The susceptibility of ß-LG and sodium caseinate to proteolysis by pepsin and trypsin was investigated using SDS or urea-PAGE. The effects were studied of heat, urea, and 2-mercaptoethanol on pro...
Antimicrobial Susceptibility of Bifidobacteria
bifidobacteria macrodilution broth susceptibility test antimicrobial susceptibility • minimum inhibitory concentration
2008/3/18
The antimicrobial susceptibility of 37 strains of bifidobacteria to 18 anti-microbial agents was determined by a macrodilution broth method. Most of the strains used were isolated from commercial yogu...