Comparison of changes in fermented milk quality due to differences in the proteolytic system between Lactobacillus helveticus R0052 and Lactococcus lactis subsp. lactis JCM5805

Author:

Shi Zihang,Fan Xiankang,Tu Maolin,Wu ZhenORCID,Pan DaodongORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference39 articles.

1. The effect of proteolytic activity of starter cultures on technologically important properties of yogurt;Amani;Food Sciences and Nutrition,2017

2. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt—a review;Ashraf;International Journal of Food Microbiology,2011

3. Streptococcus thermophilus growth in soya milk: Sucrose consumption, nitrogen metabolism, soya protein hydrolysis and role of the cell-wall protease PrtS;Boulay;International Journal of Food Microbiology,2020

4. Volatile flavor compounds in yogurt: A review;Cheng;Critical Reviews in Food Science and Nutrition,2010

5. Role of lactic acid bacteria on the yogurt flavour: A review;Chen;International Journal of Food Properties,2017

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