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Influence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam Cheese
The objective of this study is to determine the viability of Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Edam cheese as well as the effect of probiotic bacteria on paracasein proteolysis and changes in the water activity during ripening. The use of probiotics L. rhamnosus HN0...
Gorde:
| Argitaratua izan da: | Food Technol Biotechnol |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
University of Zagreb Faculty of Food Technology and Biotechnology
2014
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5079155/ https://ncbi.nlm.nih.gov/pubmed/27904317 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.52.04.14.3659 |
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