Abstract
The screening of strains from the surface of smear cheese for identification of enzymes capable of transamination of branched chain amino acids was discussed. The aminotransferase activity was found to be widely distributed among the strains. The analysis showed the interactive effects of temperature, pH and salt concentration on the aminotransferase activity.
| Original language | English |
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| Pages (from-to) | 172 |
| Number of pages | 1 |
| Journal | Australian Journal of Dairy Technology |
| Volume | 57 |
| Issue number | 2 |
| Publication status | Published - 2002 |