reviewTop 1% cited
Proteolytic systems of lactic acid bacteria
Applied Microbiology and Biotechnology · 2006 · Vol. 71(4) · pp. 394–406
Kirsi Savijoki✉(University of Helsinki)Hanne Ingmer(Royal Agricultural University)Pekka Varmanen(University of Helsinki)
Probiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesEnzyme Production and CharacterizationProteolysisLactococcus lactisLactic acidCaseinBiochemistryCheese ripeningBiologyFermentationBacteriaFood science
MeSH terms
Food MicrobiologyLactobacillusPeptide Hydrolases
Citations
669
FWCI
18.03
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References
161
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100%
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Citations per year
Cited by
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
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References
Proteolysis During Cheese Manufacture and Ripening
Journal of Dairy Science · 1989 · 592 citations
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Trends in Food Science & Technology · 2003 · 1,741 citations
The Complete Genome Sequence of the Lactic Acid Bacterium <i>Lactococcus lactis</i> ssp. <i>lactis</i> IL1403
Genome Research · 2001 · 1,031 citations
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