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Biochemical and genetic characterization of PepF, an oligopeptidase from Lactococcus lactis

The Journal of biological chemistry, 1994-12, Vol.269 (51), p.32070-32076

1994

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Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

International dairy journal, 1999-01, Vol.9 (12), p.877-885

1999

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Purification and Characterization of a General Aminopeptidase (St-PepN) from Streptococcus salivarius ssp. thermophilus CNRZ 302

Journal of dairy science, 1994-10, Vol.77 (10), p.2880-2889

1994

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A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis

Journal of dairy research, 1982-01, Vol.49 (3), p.501-510

1982

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Phosptiopeptides from Comté Cheese: Nature and Origin

Journal of food science, 1994-05, Vol.59 (3), p.544-547

1994

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Lactococcal Lysis and Curd Proteolysis: Two Predictable Events Important for the Development of Cheese Flavour

International dairy journal, 1998-07, Vol.8 (7), p.609-616

1998

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Experimental evidence for the essential role of the C-terminal residue in the strict aminopeptidase activity of the thiol aminopeptidase PepC, a bacterial bleomycin hydrolase

Biochemical journal, 1997-12, Vol.328 ( Pt 2) (2), p.343-347

1997

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Effect of aspartyl proteinases of Penicillium caseicolum and Penicillium roqueforti on caseins

Journal of dairy research, 1982-08, Vol.49 (3), p.487-500

1982

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Modulation of casein proteolysis by lactococcal peptidase gene inactivation

International dairy journal, 2000, Vol.10 (9), p.607-615

2000

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Separation and identification of hydrophilic peptides in dairy products using FMOC derivatization

Journal of Chromatography A, 1995-04, Vol.696 (2), p.209-217

1995

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Specificity of plasmin towards bovine alpha S2-casein

Journal of dairy research, 1989-11, Vol.56 (5), p.817-821

1989

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Characterization of Streptococcus thermophilus strains that undergo lysis under unfavourable environmental conditions

International journal of food microbiology, 2000, Vol.55, p.209-213

2000

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Identification of the active site serine of the X-prolyl dipeptidyl aminopeptidase from Lactococcus lactis

FEBS letters, 1992-12, Vol.314 (2), p.139-142

1992

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Design of (ω- N-(O-acyl)hydroxy amid) aminodicarboxylic acid pyrrolidides as potent inhibitors of proline-specific peptidases

FEBS letters, 1993-03, Vol.320 (1), p.23-27

1993

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Inactivation of lactococcal aromatic aminotransferase prevents the formation of flora aroma compounds from aromatic amino acids in semi-hard cheese

International dairy journal, 1999, Vol.9 (12), p.877-885

1999

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Properties and specificity of a cell-wall proteinase from Lactobacillus helveticus

Lait, 1988, Vol.68 (4), p.393-408

1988

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Purification, crystallization, and preliminary X‐ray analysis of PepX, an X‐prolyl dipeptidyl aminopeptidase from Lactococcus lactis

Proteins, structure, function, and bioinformatics, 1995-10, Vol.23 (2), p.278-281

1995

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Acceleration of Cheese Ripening with Liposomes-Entrapped Proteinase: Influence of Liposomes Net Charge

Journal of dairy science, 1989-09, Vol.72 (9), p.2233-2238

1989

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Comparison of cell wall proteinases from Lactococcus lactis subsp. cremoris AC1 and Lactococcus lactis subsp. lactis NCDO 763. II. Specificity towards bovine beta-casein

Applied microbiology and biotechnology, 1989-01, Vol.31 (2), p.112-118

1989

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Specificity of a cell wall proteinase from Streptococcus lactis NCDO763 towards bovine beta-casein

FEMS microbiology letters, 1986-09, Vol.36 (2/3), p.127-131

1986

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Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint-Paulin Type Cheese

Journal of food science, 1988-11, Vol.53 (6), p.1674-1679

1988

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Involvement of a prophage of Lactococcus lactis subsp. cremoris AM2 during cheese ripening

International dairy journal, 1998, Vol.8, p.667-674

1998

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Catalytic properties of the cysteine aminopeptidase PepC, a bacterial bleomycin hydrolase

Biochimica et biophysica acta, 1998-03, Vol.1383 (1), p.63-70

1998

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Preparation of Bacterial X-Prolyl Dipeptidyl Aminopeptidase and Its Stabilization by Organic Cosolvents

Analytical biochemistry, 1995, Vol.224 (1), p.245-249

1995

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Crystallization and Preliminary X-ray Analysis of PepC, a Thiol Aminopeptidase from Lactoccocus lactis Homologous to Bleomycin Hydrolase

Journal of molecular biology, 1994-03, Vol.237 (1), p.160-162

1994

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Biochemical and genetic characterization of PepF, an oligopeptidase from Lactococcus lactis

Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

Purification and Characterization of a General Aminopeptidase (St-PepN) from Streptococcus salivarius ssp. thermophilus CNRZ 302

A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis

Phosptiopeptides from Comté Cheese: Nature and Origin

Lactococcal Lysis and Curd Proteolysis: Two Predictable Events Important for the Development of Cheese Flavour

Experimental evidence for the essential role of the C-terminal residue in the strict aminopeptidase activity of the thiol aminopeptidase PepC, a bacterial bleomycin hydrolase

Effect of aspartyl proteinases of Penicillium caseicolum and Penicillium roqueforti on caseins

Modulation of casein proteolysis by lactococcal peptidase gene inactivation

Separation and identification of hydrophilic peptides in dairy products using FMOC derivatization

Specificity of plasmin towards bovine alpha S2-casein

Characterization of Streptococcus thermophilus strains that undergo lysis under unfavourable environmental conditions

Identification of the active site serine of the X-prolyl dipeptidyl aminopeptidase from Lactococcus lactis

Design of (ω- N-(O-acyl)hydroxy amid) aminodicarboxylic acid pyrrolidides as potent inhibitors of proline-specific peptidases

Inactivation of lactococcal aromatic aminotransferase prevents the formation of flora aroma compounds from aromatic amino acids in semi-hard cheese

Properties and specificity of a cell-wall proteinase from Lactobacillus helveticus

Purification, crystallization, and preliminary X‐ray analysis of PepX, an X‐prolyl dipeptidyl aminopeptidase from Lactococcus lactis

Acceleration of Cheese Ripening with Liposomes-Entrapped Proteinase: Influence of Liposomes Net Charge

Comparison of cell wall proteinases from Lactococcus lactis subsp. cremoris AC1 and Lactococcus lactis subsp. lactis NCDO 763. II. Specificity towards bovine beta-casein

Specificity of a cell wall proteinase from Streptococcus lactis NCDO763 towards bovine beta-casein

Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint-Paulin Type Cheese

Involvement of a prophage of Lactococcus lactis subsp. cremoris AM2 during cheese ripening

Catalytic properties of the cysteine aminopeptidase PepC, a bacterial bleomycin hydrolase

Preparation of Bacterial X-Prolyl Dipeptidyl Aminopeptidase and Its Stabilization by Organic Cosolvents

Crystallization and Preliminary X-ray Analysis of PepC, a Thiol Aminopeptidase from Lactoccocus lactis Homologous to Bleomycin Hydrolase

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