A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese

This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides). The designed LAB consortium consisted of three <i>Lactobacillus</i> strains: S-layer ca...

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Autori principali:	Jasna Novak, Katarina Butorac, Andreja Leboš Pavunc, Martina Banić, Ana Butorac, Adriana Lepur, Nada Oršolić, Katarina Tonković, Krešo Bendelja, Nina Čuljak, Marija Lovrić, Jagoda Šušković, Blaženka Kos
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2021-12-01
Serie:	Molecules
Soggetti:	biopeptides cheese probiotic proteinases <i>Lactobacillus</i> <i>Enterococcus</i>
Accesso online:	https://www.mdpi.com/1420-3049/27/1/160
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