| 发明名称 |
Method of making cheese using viral enzymes |
| 摘要 |
The lysin from a Lactococcus (preferably prolate-headed) bacteriophage is used to lyse bacterial starter cultures during cheese-making. Such bacteriophage include phi vML3. In addition, the phi vML3 lysin has been characterized and a coding sequence for it has been cloned.
|
| 申请公布号 |
US5360617(A) |
申请公布日期 |
1994.11.01 |
| 申请号 |
US19910668523 |
申请日期 |
1991.03.13 |
| 申请人 |
AGRICULTURAL AND FOOD RESEARCH COUNCIL |
发明人 |
GASSON, MICHAEL J. |
| 分类号 |
A23C19/032;C12N1/21;C12N9/14;C12N15/55;(IPC1-7):A23C9/12 |
主分类号 |
A23C19/032 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
|
| 地址 |
|
