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Items: 1 to 20 of 130

1.

Isolation and characterization of proteinase- and aminopeptidase-deficient mutants of Lactobacillus casei subsp. casei IFPL 731.

Fernández de Palencia P, Martín-Hernández MC, Joosten HM, Peláez C.

Lett Appl Microbiol. 1997 Sep;25(3):215-9.

2.

Proteolytic activity of lactobacilli in a model goats' milk curd system.

Parra L, Requena T, Casal V, Gómez R.

Lett Appl Microbiol. 1996 Dec;23(6):375-8.

PMID:
8987897
3.

Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese.

Morea M, Baruzzi F, Cappa F, Cocconcelli PS.

Int J Food Microbiol. 1998 Aug 18;43(1-2):53-60.

PMID:
9761338
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7.

Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese.

Navidghasemizad S, Takala TM, Alatossava T, Saris PE.

Bioengineered. 2013 Nov-Dec;4(6):408-12. doi: 10.4161/bioe.25543. Epub 2013 Jul 12.

8.

Food-grade host/vector expression system for Lactobacillus casei based on complementation of plasmid-associated phospho-beta-galactosidase gene lacG.

Takala TM, Saris PE, Tynkkynen SS.

Appl Microbiol Biotechnol. 2003 Jan;60(5):564-70. Epub 2002 Nov 7.

PMID:
12536257
9.

Autolysis of Lactococcus lactis ssp. lactis and Lactobacillus casei ssp. casei. Cell lysis induced by a crude bacteriocin.

Martínez-Cuesta MC, Peláez C, Juárez M, Requena T.

Int J Food Microbiol. 1997 Sep 16;38(2-3):125-31.

PMID:
9506278
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11.

Isolation and phenotypic characterization of Lactobacillus casei and Lactobacillus paracasei bacteriophage-resistant mutants.

Capra ML, Mercanti DJ, Rossetti LC, Reinheimer JA, Quiberoni A.

J Appl Microbiol. 2011 Aug;111(2):371-81. doi: 10.1111/j.1365-2672.2011.05056.x. Epub 2011 Jun 6.

12.

Peptide hydrolases of Lactobacillus casei: isolation and general properties of various peptidase activities.

El Soda M, Desmazeaud MJ, Bergère JL.

J Dairy Res. 1978 Oct;45(3):445-55.

PMID:
101561
13.
14.

Genetic basis of nutritional requirements in Lactobacillus casei.

Morishita T, Fukada T, Shirota M, Yura T.

J Bacteriol. 1974 Dec;120(3):1078-84.

15.

Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.

Randazzo CL, De Luca S, Todaro A, Restuccia C, Lanza CM, Spagna G, Caggia C.

J Appl Microbiol. 2007 Aug;103(2):427-35.

16.

Characterization of the lactic acid bacteria in ewe's milk and cheese from northwest Argentina.

Medina R, Katz M, Gonzalez S, Oliver G.

J Food Prot. 2001 Apr;64(4):559-63.

PMID:
11307898
17.

M-RTLV agar, a novel selective medium to distinguish Lactobacillus casei and Lactobacillus paracasei from Lactobacillus rhamnosus.

Sakai T, Oishi K, Asahara T, Takada T, Yuki N, Matsumoto K, Nomoto K, Kushiro A.

Int J Food Microbiol. 2010 May 15;139(3):154-60. doi: 10.1016/j.ijfoodmicro.2010.03.019. Epub 2010 Mar 19.

PMID:
20385416
18.

Purification and identification of potentially bioactive peptides from enzyme-modified cheese.

Haileselassie SS, Lee BH, Gibbs BF.

J Dairy Sci. 1999 Aug;82(8):1612-7.

PMID:
10480087
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20.

Peptidases of Lactobacillus casei and L. plantarum.

Abo-Elnaga IG, Plapp R.

J Basic Microbiol. 1987;27(3):123-30.

PMID:
3114469

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