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Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins
The effect of the potentially probiotic bacteria strain of Lactobacillus acidophilus Bauer and probiotic bacteria Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes of proteins in dry-cured loins during fermentation and cold storage was studied. Results of the conducted tests demonstra...
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| Publicat a: | Food Sci Biotechnol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Korean Society of Food Science and Technology
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049581/ https://ncbi.nlm.nih.gov/pubmed/30263587 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0076-4 |
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