Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10015Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Igoumenidou, V. | en |
| dc.contributor.author | Lambropoulos, I. | en |
| dc.contributor.author | Roussou, I. | en |
| dc.contributor.author | Roussis, I. G. | en |
| dc.date.accessioned | 2015-11-24T16:53:25Z | - |
| dc.date.available | 2015-11-24T16:53:25Z | - |
| dc.identifier.issn | 0890-5436 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10015 | - |
| dc.rights | Default Licence | - |
| dc.subject | enterococcus durans | en |
| dc.subject | casein | en |
| dc.subject | cheese peptide | en |
| dc.subject | growth | en |
| dc.subject | proteinase | en |
| dc.subject | sensory characteristics | en |
| dc.subject | lactobacillus-casei | en |
| dc.subject | lactococcus-lactis | en |
| dc.subject | mozzarella cheese | en |
| dc.subject | milk cheese | en |
| dc.subject | goats-milk | en |
| dc.subject | manufacture | en |
| dc.subject | starters | en |
| dc.subject | microflora | en |
| dc.subject | identification | en |
| dc.title | Casein and cheese peptide degradation by Enterococcus durans FC12 isolated from feta cheese | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | Doi 10.1081/Fbt-200063468 | - |
| heal.identifier.secondary | <Go to ISI>://000231562000006 | - |
| heal.identifier.secondary | http://www.tandfonline.com/doi/pdf/10.1081/FBT-200063468 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2005 | - |
| heal.abstract | The growth of Enterococcus durans FC12 isolated from Feta cheese in broths containing casein, casein hydrolysate or cheese water-soluble extract as sole nitrogen source was studied. FC12 assimilated casein hydrolysate and casein, the former at a higher extent, while it also grew in the presence of 4% NaCl. It assimilated at a similar extent cow, ewe or goat casein, and it grew rapidly using cheese soluble nitrogenous materials. The cell-envelope enzyme preparation of E. durans FC12 hydrolysed both a-casein and beta-caseins, the latter more rapidly, producing three main peptides. It also hydrolysed two peptides analog to the cheese peptide alpha s1-CNf1-23 that is a key peptide in the first steps of cheese proteolysis. FC12 cell-envelope enzyme preparation degraded the above caseins and peptides in the presence of 4% NaCl. The ability of E. durans FC12 to assimilate casein and cheese soluble nitrogenous materials along with the ability of its cell-envelope enzyme preparation to hydrolyse caseins and peptides analog to the alpha s1-CNf1-23 indicates that the FC12 strain may be useful in cheese proteolysis as an adjunct culture. | en |
| heal.publisher | Taylor & Francis | en |
| heal.journalName | Food Biotechnology | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Igoumenidou-2005-Casein and cheese pe.pdf | 144.84 kB | Adobe PDF | View/Open Request a copy |
This item is licensed under a Creative Commons License
