Effects of Lactic Acid Bacteria Autolysis on Sensorial Characteristics of Fermented Foods
Lactic acid bacteria autolysis is due to intracellular hydrolytic enzymes that act on specific parts of the cell wall causing the release of biologically active compounds, in particular enzymes, to the medium. Consequently, the role of lactic acid bacteria in the transformation of foodstuffs does no...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2002-01-01
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| Series: | Food Technology and Biotechnology |
| Assuntos: | |
| Acceso en liña: | http://hrcak.srce.hr/file/263266 |
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