Proteinase und Peptidase der Brevibacterium Linens: Eigenschaften und Degradation der Bitteren Peptide in der Käsen

1986 ◽  
pp. 82-82
Author(s):  
P. Březina ◽  
J. Kopečný ◽  
N. Plocková ◽  
I. Schovánková
2016 ◽  
Vol 4 (6) ◽  
Author(s):  
Alessandra G. de Melo ◽  
Simon J. Labrie ◽  
Jeannot Dumaresq ◽  
Richard J. Roberts ◽  
Denise M. Tremblay ◽  
...  

Brevibacterium linens is one of the main bacteria found in the smear of surface-ripened cheeses. The genome of the industrial strain SMQ-1335 was sequenced using PacBio. It has 4,209,935 bp, a 62.6% G+C content, 3,848 open reading frames, and 61 structural RNAs. A new type I restriction-modification system was identified.


Gene ◽  
1995 ◽  
Vol 154 (1) ◽  
pp. 77-79 ◽  
Author(s):  
F. Bigey ◽  
B. Grossiord ◽  
C.K.N. Chan Kwo Chion ◽  
A. Arnaud ◽  
P. Galzy

2004 ◽  
Vol 87 (5) ◽  
pp. 1536-1544 ◽  
Author(s):  
M.-N. Leclercq-Perlat ◽  
G. Corrieu ◽  
H.-E. Spinnler

1983 ◽  
Vol 155 (3) ◽  
pp. 1123-1129 ◽  
Author(s):  
P Boyaval ◽  
E Moreira ◽  
M J Desmazeaud

1983 ◽  
Vol 63 (627-628) ◽  
pp. 187-216 ◽  
Author(s):  
P. BOYAVAL ◽  
M. J. DESMAZEAUD

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