Effect of Metal Ions and Inhibitors on BcAT Purified from Lactobacillus Paracasei

  • Moolasarn Kristin
Keywords: Cheese, Flavour, Lactobacillus Paracasei, Aminotransferase

Abstract

A variety of Lactobacillus species can be isolated from cheese during ripening as a part of the adventitious
growing flora. Lactobacilli have been isolated from cheeses such as Cheddar, Swiss-type, Danish Danbo,
Norwegian and Swedish semi-hard cheeses, with Lactobacillus casei and Lact. Paracasei strains the most
abundant.

Published
2020-06-01