Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben-Reference-Cited by-同舟云学术

Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben

Published:2023-05 Issue: Volume:140 Page:105592
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Sarhir Salwa Tsouli,Belkhou Rajae,Bouseta Amina,Hayaloglu Ali Adnan^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference38 articles.

1. Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese;Alonso-Calleja;Letters in Applied Microbiology,2002

2. Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide;Belsito;Carbohydrate Polymers,2017

3. Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale;Benkerroum;Food Microbiology,2004

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

5. Adaptation of Lactococcus lactis to high growth temperature leads to a dramatic increase in acidification rate;Chen;Scientific Reports,2015

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enzymatic and antimicrobial activities of lactic acid bacteria and yeasts isolated from boza, a traditional fermented grain based beverage;Food Bioscience;2024-10

2. A mixture design approach to develop new starter formulation for Lben: Key aroma compounds, physical, chemical and sensory properties of the product;International Dairy Journal;2024-10

3. Lactic acid bacteria from Moroccan traditional foods: Techno-functional, health-promoting, nutraceutical value and application as a starter and bio-preservative agent in the food products;Bioresource Technology Reports;2024-09

4. Evaluation of antioxidant, antimicrobial, and bioactive properties and peptide sequence composition of Malatya apricot kernels;Journal of the Science of Food and Agriculture;2024-06-04

5. Optimization of cryoprotectants for improving the freeze-dried survival rate of potential probiotic Lactococcus lactis ZFM559 and evaluation of its storage stability;LWT;2024-04