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Production of heat-sensitive alkaline phosphatases in Mexican-style cheeses: implications for the phosphatase test


Journal of Dairy Science 69(Suppl. 1): 73
Production of heat-sensitive alkaline phosphatases in Mexican-style cheeses: implications for the phosphatase test
Substantial increases in alkaline phosphatase activity with time which occurred when cheese broth was incubated at 20 degrees C with extracts of alkaline phosphatase-positive Queso Fresco cheeses suggested the production of microbial phosphatases. Several pure cultures isolated from positive cheese samples produced heat-sensitive phosphatases when grown on a variety of media.

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Accession: 001438399



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