Effects of Pressure on Enzyme Activities of Lactobacillus helveticus LHE-511
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概要
- 論文の詳細を見る
The effects of pressure on the enzyme activities of Lactobacillus helveticus LHE-511 were examined. Treatment at 400 MPa at 30℃ for 10 min completely inhibited acid-producing activity, but the activities of aminopeptidase (AP) and X-prolyl dipeptidyl aminopeptidase (X-PDAP), which are important for acceleration of cheese ripening, increased. These results showed that pressure treatment of L. helveticus LHE-511 selectively inactivates its acid-producing activity.
- 社団法人日本農芸化学会の論文
- 1994-03-23
著者
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Shimamura Seiichi
Nutritional Science Laboratory, Morinaga Milk Industry Co., Ltd.
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ISHIBASHI Norio
Nutritional Science Laboratory, Morinaga Milk Industry Co., Ltd.
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MIYAKAWA Hiroshi
Nutritional Science Laboratory, Morinaga Milk Industry Co., Ltd.
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Ishibashi Norio
Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd.
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Hirakawa M
Fourth Department Of Internal Medicine Teikyo University Mizonokuchi Hospital
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Miyakawa Hiroshi
Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd.
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Shimamura Seiichi
Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd.
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Miyakawa Hiroshi
Fourth Department Of Internal Medicine Teikyo University Mizonokuchi Hospital
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Anjitsu Katsue
Nutritional Science Laboratory, Morinaga Milk Industry Co., Ltd.
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Anjitsu Katsue
Nutritional Science Laboratory Morinaga Milk Industry Co. Ltd.
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Anjitsu K
Morinaga Milk Ind. Co. Ltd. Zama Jpn
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