THE BIOCHEMICAL, GENETIC AND PHYSIOLOGICAL-PROPERTIES OF AMINOPEPTIDASE-N FROM LACTOCOCCUS-LACTIS

Abstract

In the flavor development peptidases play a very important role since the wide variety of peptides and amino acids released by these enzymes determine to a large extent the flavors and off-flavors (bittertaste) in cheese. Therefore, knowledge about the activity and substrate specificity of the peptidases will contribute to a better understanding of the complex process of cheese ripening. This thesis describes the investigations of an aminopeptidase in lactococctus lactis. ... Zie: Summar