Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis-Reference-Cited by-同舟云学术

Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis

Published:2009-08 Issue:8 Volume:19 Page:467-475
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Bergamini C.V.,Hynes E.R.,Palma S.B.,Sabbag N.G.,Zalazar C.A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference49 articles.

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4. Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese;Bergamini;International Dairy Journal,2006

5. Incorporation of bifidobacteria into cheeses: challenges and rewards;Boylston;International Dairy Journal,2004

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