Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins

SCOPE: The microorganisms that make up kefir grains are well known for lactose fermentation, but the extent to which they hydrolyze and consume milk proteins remains poorly understood. Peptidomics technologies were used to examine the proteolytic activity of kefir grains on bovine milk proteins. MET...

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Publicat a:Food Chem
Autors principals: Dallas, David C., Citerne, Florine, Tian, Tian, Silva, Vitor L. M., Kalanetra, Karen M., Frese, Steven A., Robinson, Randall C., Mills, David A., Barile, Daniela
Format: Artigo
Idioma:Inglês
Publicat: 2015
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Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4664887/
https://ncbi.nlm.nih.gov/pubmed/26616950
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2015.10.116
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