Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk-Reference-Cited by-同舟云学术

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Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk

Published:2017-06 Issue:3 Volume:26 Page:739-748
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Zhang Dong-Dong,Liu Jing-Lan,Jiang Tie-Min,Li Lu,Fang Guo-Zhen,Liu Yan-Pin,Chen Li-Jun

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-017-0094-2/fulltext.html

Reference39 articles.

1. Shihata A, Shah NP. Proteolytic profiles of yogurt and probiotic bacteria. Int. Dairy J. 10: 401–408 (2000)

2. Shi J, Luo YK, Xiao Y, Li Z, Xu Q, Yao MJ. Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins. Int. Dairy J. 35: 75–80 (2014)

3. Lourens-Hattingh A, Viljoen B. Growth and survival of a probiotic yeast in dairy products. Food Res. Int. 34(9): 791–796 (2001)

4. De Freitas I, Pinon N, Maubois JL, Lortal S, Thierry A. The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation. Int. J. Food Microbiol. 129(1): 37–42 (2009)

5. Klein N, Zourari A, Lortal S. Peptidase activity of four yeast species frequently encountered in dairy products-comparison with several dairy bacteria. Int. Dairy J. 12(10): 853–861 (2002)

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