Answers are grounded in this paper and cite their sources.
The effects of pressure on the enzyme activities of Lacto-bacillus helveticus LHE-511 were examined. Treatment at 400 MPa at 30°C 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.
No takes yet. Share an insight, caveat, or question.
Miyakawa et al. (1994) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: