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January 1, 1994Journal of Dairy ScienceOpen Access

Effect of Aminopeptidase Activity of Thermophilic Lactobacilli on Emmental Cheese Characteristics

Florence Prost J.F. Chamba

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Abstract

Cheeses were made with Lactobacillus helveticus strain L1, which has high aminopeptidase activity, and two clones (L2, L3), selected for their lack of aminopeptidase activity. Strains L2 and

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Prost et al. (1994) studied this question.

synapsesocial.com/papers/6a64f64ef56bbf5ee4f6a765 https://doi.org/10.3168/jds.s0022-0302(94)76924-1

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