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Contribution to the biochemistry of cheese ripening. Part XIII. Glutamic acid de-carboxylase in ripening sour milk cheese.



Contribution to the biochemistry of cheese ripening. Part XIII. Glutamic acid de-carboxylase in ripening sour milk cheese.



Z. LebensmittUntersuch 102(1): 13-27



The frequent occurrence of amines in cheese indicates the presence of amino acid decarboxylases. Amongst these is glutamic acid decarboxylase with optimum activity at pH. 4.8-5.2; pyridoxal phosphate only slightly increased its activity. The glutamic acid decarboxylase in normal Harz cheese increases with increasing ripeness reaching a maximum in 5 days, after which the activity declines but is raised again in the presence of pyridoxin.

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