English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Plus

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Zendy Tools

Zendy Open

The proteinases of the strains SK 11 and AM 1 show very specific caseinolytic activities. In contrast to the other strains, AM1 and SK11 also attack or-casein which might account for the observed low level of bitter off-flavour production. In order to explain the characteristic caseinolytic properties of the SKI 1/AM 1 proteinases and to provide the tools for the over-production of these 'nonbitter' proteinases in dairy starter cultures, a genetic investigation of the proteolytic enzymes of the cheese-making strains SK11 and AM1 was initiated. As it had been observed that the proteinases present in bitter-producing strains are coded for by plasmid DNA, the genetic location of the proteinases of strain SK11 and AM 1 was determined by curing and genetic transfer experiments (De Vos et al., 1984). It appeared that the proteinase genes of strain SK 11 as well as AM 1 were located on a 77 kb plasmid. Moreover, restriction enzyme mapping showed that the 77 kb plasmids in AM 1 and SK 11 were identical. In order to isolate the proteinase gene(s) restriction enzyme fragments of the large 77 kb plasmid were cloned in 2 phage EMBL3. Using antibodies against the proteinase(s) (Hugenholtz et al., 1984) of strain Wg2 several positive clones were isolated. More detailed mapping of the phage 2 insert ( ~ 11 kb) will enable us to determine the exact size of the proteinase gene(s) and to make a more detailed study of the synthesis and its regulation of these important proteins in dairy industry.

Methanol as a fermentation substrate for the production of phenylalanine, tyrosine and tryptophan by the facultative methylotroph Nocardia sp. 239