The biochemical, genetic and physiological properties of Aminopeptidase N from Lactococcus Lactis

Paris Som Tjwan Tan

Research output: ThesisThesis fully internal (DIV)

49 Downloads (Pure)


In the flavor development peptidases play a very important role since the wide variety of peptides and amino acids released by these enzymes determine to a large extent the flavors and off-flavors (bittertaste) in cheese. Therefore, knowledge about the activity and substrate specificity of the peptidases will contribute to a better understanding of the complex process of cheese ripening. This thesis describes the investigations of an aminopeptidase in lactococctus lactis. ... Zie: Summary
Original languageEnglish
QualificationDoctor of Philosophy
  • Konings, Wilhelmus, Supervisor
Award date3-Jan-0001
Place of PublicationGroningen
Publication statusPublished - 1992


  • Proefschriften (vorm)
  • Peptidasen, Lactococcus lactis
  • enzymen, hormonen, vitaminen (biochemie)

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