| D007780 |
Lacticaseibacillus casei |
A rod-shaped bacterium isolated from milk and cheese, dairy products and dairy environments, sour dough, cow dung, silage, and human mouth, human intestinal contents and stools, and the human vagina. L. casei is CATALASE positive. |
Lactobacillus casei |
|
| D008969 |
Molecular Sequence Data |
Descriptions of specific amino acid, carbohydrate, or nucleotide sequences which have appeared in the published literature and/or are deposited in and maintained by databanks such as GENBANK, European Molecular Biology Laboratory (EMBL), National Biomedical Research Foundation (NBRF), or other sequence repositories. |
Sequence Data, Molecular,Molecular Sequencing Data,Data, Molecular Sequence,Data, Molecular Sequencing,Sequencing Data, Molecular |
|
| D009842 |
Oligopeptides |
Peptides composed of between two and twelve amino acids. |
Oligopeptide |
|
| D004152 |
Dipeptidyl-Peptidases and Tripeptidyl-Peptidases |
A subclass of exopeptidases that includes enzymes which cleave either two or three AMINO ACIDS from the end of a peptide chain. |
Dipeptidyl Peptidase,Dipeptidyl Peptidases,Dipeptidylpeptide Hydrolase,Tripeptidyl-Peptidase,Dipeptidylpeptide Hydrolases,Tripeptidyl-Peptidases,Dipeptidyl Peptidases and Tripeptidyl Peptidases,Hydrolase, Dipeptidylpeptide,Peptidase, Dipeptidyl,Tripeptidyl Peptidase,Tripeptidyl Peptidases,Tripeptidyl-Peptidases and Dipeptidyl-Peptidases |
|
| D005516 |
Food Microbiology |
The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept. |
Microbiology, Food |
|
| D006863 |
Hydrogen-Ion Concentration |
The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH |
pH,Concentration, Hydrogen-Ion,Concentrations, Hydrogen-Ion,Hydrogen Ion Concentration,Hydrogen-Ion Concentrations |
|
| D000085822 |
Prolyl Oligopeptidases |
A family of serine proteases with specificity for proline-specific cleavage of peptides that are not longer than 30 amino acids. In humans it is broadly distributed in all tissues with higher activity found in the brain. |
Post-Proline Cleaving Enzyme,Post-Proline Endopeptidase,Proline Endopeptidase,Proline Specific Endopeptidase,Prolyl Endopeptidase,Prolyl Endopeptidase (Thiol-dependent),Prolyl Endopeptidase I,Prolyl Oligopeptidase,Endopeptidase I, Prolyl,Endopeptidase, Post-Proline,Endopeptidase, Proline Specific,Oligopeptidases, Prolyl,Post Proline Cleaving Enzyme,Post Proline Endopeptidase |
|
| D000595 |
Amino Acid Sequence |
The order of amino acids as they occur in a polypeptide chain. This is referred to as the primary structure of proteins. It is of fundamental importance in determining PROTEIN CONFORMATION. |
Protein Structure, Primary,Amino Acid Sequences,Sequence, Amino Acid,Sequences, Amino Acid,Primary Protein Structure,Primary Protein Structures,Protein Structures, Primary,Structure, Primary Protein,Structures, Primary Protein |
|
| D000626 |
Aminopeptidases |
A subclass of EXOPEPTIDASES that act on the free N terminus end of a polypeptide liberating a single amino acid residue. EC 3.4.11. |
Aminopeptidase |
|
| D012697 |
Serine Endopeptidases |
Any member of the group of ENDOPEPTIDASES containing at the active site a serine residue involved in catalysis. |
Serine Endopeptidase,Endopeptidase, Serine,Endopeptidases, Serine |
|