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Characterization and Engineering of Basidiomycota-derived Lipases: Structural Insights and Optimization of hydrolytic Selectivity and Stability
In the production of piquant cheese varieties, such as Feta and Provolone, pregastric esterases (PGEs) are commonly used to generate characteristic piquant flavor profiles. These enzymes hydrolyze triglycerides present in milk fat during cheese ripening, releasing volatile free fatty acids that cont
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