| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for forming flavor in fermented foods such as beer, sausage or cheese, preferably in the cheese, products originated from the cheese or the like. <P>SOLUTION: There is provided this method for forming the flavor in the fermented foods by using a carboxypeptidase. The carboxypeptidase in which at least 90% of the activity of the carboxypeptidase is caused by a single enzyme, and also the ratio of an endoprotease activity (PU) to the carboxypeptidase activity (CPG) is <0.01, preferably <0.001, and most preferably <0.0005, is used. <P>COPYRIGHT: (C)2011,JPO&INPIT |
