ИЗУЧЕНИЕ ОСОБЕННОСТЕЙ ФЕРМЕНТАЦИИ БЕЛКОВ МОЛОКА (КАЗЕИНОВОЙ И СЫВОРОТОЧНОЙ ФРАКЦИЙ) МЕЗОФИЛЬНЫМИ И ТЕРМОФИЛЬНЫМИ ЛАКТОБАЦИЛЛАМИ
.
1. Peterson, S.D. Nonstarter lactobacilli in Cheddar cheese: a review / S.D. Peterson, R.T. Marshall // J. Dairy Sci. – 1990. – Vol. 73. – P. 1395–1410.
2. Zourari, A. Metabolism and biochemical characteristics of yogurt bacteria. A review / A. Zourari, J.P. Accolas, M.J. Desmazeaud // Lait. – 1992. – Vol. 72. – P. 1–34.
3. Spicher, G. Proteolytic activity of sourdough bacteria / G. Spicher, W. Nierle // Appl. Microbiol. Biotechnol. – 1988. – Vol. 28. – P. 487–492.
4. Hammes, W.P. Lactic acid bacteria in meat fermentation / W.P. Hammes, A. Bantleon, S. Min // FEMS Microbiol Rev. – 1990. – Vol. 87. – P. 165–174.
5. Meisel, H. Bioactive peptides encrypted in milk proteins: proteolytic activation and thropho-functional properties / H. Meisel, W. Bockelman // Antonie Van Leeuwenhoek. – 1999. – Vol. 76. – P. 207–215.
6. Korhonen, H. Food-derived bioactive peptides - opportunities for designing future foods / H. Korhonen, A.M. Pihlanto // Curr Pharm Des. – 2003. – Vol. 9 – № 16. – P. 1227–1230.
7. The proteolytic systems of lactic acid bacteria / E.R.S. Kunji [et al.] // Antonie Van Leeuwenhoek. – 1996. – Vol. 70. – P. 187–221.
8. Peptidases and amino acid catabolism in lactic acid bacteria / J.E. Christensen [et al.] // Antonie Van Leeuwenhoek. – 1999. – Vol. 76. – P. 217–246.
9. Kok, J. Genetics of the proteolytic system of lactic acid bacteria / J. Kok // FEMS Microbiology Reviews. – 1990. – Vol. 87. – P. 15-42.
10. Graham, G. The physiology and biochemistry of the proteolytic system in lactic acid bacteria / G. Graham, G.G. Pritcharda, T. Coolbearb // FEMS Microbiology Reviews. – 1993. – Vol. 12. – № 1–3. – Pages 179–206.
11. Savijoki, K. Proteolytic systems of lactic acid bacteria / K. Savijoki, H. Ingmer, P. Armament // Appl Microbiol Biotechnol. – 2006. – Vol. 71. – P. 394–406.
12. Broome, M.C. Proteinase activity of non-starter lactobacilli / M.C. Broome, M.W. Hickey // Aust. J. Dairy Technol. – 1991. – P. 11–18.
13. Khalid, N.M. Lactobacilli – their enzymes and role in ripening and spoilage of cheese: a review / N.M. Khalid, E.H. Marth // J. Dairy Sci. – 1990. – Vol. 73. – P. 2669–2684.
14. Characterization of the cell wall-bound proteinase of Lactobacillus casei HN14 / M. Kojic [et al.] // Appl. Environ. Microbiol. – 1991. – Vol. 57. – P. 1753–1757.
15. Hegazi, F.Z. Factors affecting the caseinolylic activity of Lactobacillus casei and Lactobacillus plantarum / F.Z. Hegazi, I.G. Abo-Elnaga // Nahrung. – 1987. – Vol. 31. – P. 199–206.
16. Hegazi, F.Z. Proteolytic activity of crude cell-free extract of Lactobacillus casei and Lactobacillus plantarum / F.Z. Hegazi, I.G. Abo-Elnaga // Nahrung. – 1987. – Vol. 31. – P. 225–232.
17. Cell-wall-associated proteinases in Lactobacillus casei and Lactobacillus plantarum / M. El Soda [et al.] // J. Food Protect. – 1986. – Vol. 49. – P. 361–365
18. Broome, M.C. Proteinase activity of non-starter lactobacilli / M.C. Broome, M.W. Hickey // Aust. J. Dairy Technol. – 1991. – P. 11–18.
19. Khalid, N.M. Proteolytic activity by strains of Lactobacillus plantarum and Lactobacillus casei / N.M. Khalid, E.H. Marth // J. Dairy Sci. – 1990. – Vol. 73. – P. 3068–3076.
20. Zevaco, C. Properties and specificity of a cell-wall proteinase from Lactobacillus helveticus / C. Zevaco, J.-C. Gripon // Lait. – 1988. – Vol. 68. – P. 393–408.
21. Evidence for proteolytic activity of lactobacilli isolated from kefir grains // P. Kabadjova-Hristova [et al.] // Biotechnol. Equip. - 2006. – Vol. 20. – P. 89– 94.
22. Kunitz, M. Crystalline soybean trypsin inhibitor. II. General properties / M. Kunitz // J. Gen. Physiol. - 1946. – Vol. 30. – P. 291–310.
23. Остерман, Л.А. Методы исследования белков и нуклеиновых кислот: Электрофорез и ультрацентрифугирование (практическое пособие) / Л.А. Остерман. – М.: Наука; 1981. – С. 56–65.