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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...

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Publicado en:Food Technol Biotechnol
Autores principales: Aljewicz, Marek, Cichosz, Grażyna, Nalepa, Beata, Kowalska, Marika
Formato: Artigo
Lenguaje:Inglês
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2014
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Acceso en línea: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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