Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins

Author:

Okoń Anna,Stadnik Joanna,Dolatowski Zbigniew Józef

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference35 articles.

1. Hebert ME, Saavedra L, Ferranti P. Bioactive peptides derived from casein and whey proteins. In: Mozzi F, Raya RR, Vignolo GM (eds) Biotechnology of lactic acid bacteria: novel applications. Wiley, Oxford (2010)

2. Toldrá F, Flores M. The role of muscle protease and lipases in flavor development during the processing of dry-cured ham. CRC Crit. Rev. Food Sci. Nutr. 38: 331–352 (1998)

3. FAO/WHO. Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria—Joint Food and Agricultural Organization of the United Nations and World Health Organization Expert Consultation Report. Córdoba, Argentina (2001). ftp://ftp.fao.org/docrep/fao/meeting/009/y6398e.pdf

4. Klingberg TD, Budde BB. The survival and persistence in the human gastrointestinal tract of five potential probiotic lactobacilli consumed as freeze-dried cultures or as probiotic sausage. Int. J. Food Microbiol. 109: 157–159 (2006)

5. Kim EK, Lee SJ, Jeon BT, Moon SH, Kim B, Park TK, Han JS, Park PJ. Purification and characterisation of antioxidative peptides from enzymatic hydrolysates of venison protein. Food Chem. 114: 1365–1370 (2009)

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