Proteolytic activity of Lactobacillus strains isolated from Mongolian traditional dairy products: A multiparametric analysis-Reference-Cited by-同舟云学术

Proteolytic activity of Lactobacillus strains isolated from Mongolian traditional dairy products: A multiparametric analysis

Published:2020-01 Issue: Volume:304 Page:125415
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Raveschot Cyril,Cudennec Benoit,Deracinois Barbara,Frémont Marc,Vaeremans Maxime,Dugersuren Jamyan,Demberel Shirchin,Drider Djamel,Dhulster Pascal,Coutte François,Flahaut Christophe

Funder

ANRT

French National Research Agency

University of Texas Medical School

USA

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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3. Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria;Bezerra;Food Chemistry,2016

4. Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains;Broadbent;Journal of Dairy Science,2011

5. Cell-wall proteinases PrtS and PrtB have a different role in Streptococcus thermophilus/Lactobacillus bulgaricus mixed cultures in milk;Courtin;Microbiology,2002

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