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Proteolytic action of lactic streptococci. I. The action of mesophilic lactic streptococci on N constituents of milk



Proteolytic action of lactic streptococci. I. The action of mesophilic lactic streptococci on N constituents of milk



Lait 53(527): 369-385



Strains of Streptococcus lactis, Str. cremoris and Str. diacetilactis were grown in a UHT-treated (145 deg C for 15 s) skim-milk medium at 30 deg C for 6 or 16 h or 10 days. The lactic acid content and several N fractions (total N, soluble N after precipitation at pH 4.6, non-protein N after precipitation with 12% TCA, amino acid and soluble peptide N after precipitation with phosphotungstic acid, and ammonia N) were determined in the 10-day cultures.

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