Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins
Author:
Affiliation:
1. Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/19476337.2017.1279220
Reference37 articles.
1. Genome Sequence of the Probiotic Strain Lactobacillus rhamnosus (Formerly Lactobacillus casei) LOCK900
2. Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures
3. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages
4. Growth, acidification and proteolysis performance of two co-cultures (Lactobacillus plantarum-Bifidobacterium longum and Streptococcus thermophilus-Bifidobacterium longum)
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