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Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk
With increasing application of yeast in fermented milk, in order to study the effect of yeast on milk protein during the fermentation process, the effects of the presence of Kluyveromyces marxianus in milk fermented by Streptococcus thermophilus and Lactobacillus bulgaricus were investigated. After...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049571/ https://ncbi.nlm.nih.gov/pubmed/30263599 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0094-2 |
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