Publication | Closed Access

Improvement of Fermentation Conditions for the Production of X-Prolyl-Dipeptidyl Aminopeptidase from Lactococcus Lactis

BiosynthesisBiomanufacturingFood FermentationBiochemistryX-prolyl-dipeptidyl AminopeptidaseEngineeringLactic Acid BacteriaBiochemical EngineeringBiotechnologyMetabolic EngineeringFermentation ConditionsFood BioprocessingMicrobiologyEnzymatic ModificationLactococcus LactisHealth Sciences