Improved peptide generation from milk fermented by heat-shockedLactobacillus helveticus-Reference-Cited by-同舟云学术

Improved peptide generation from milk fermented by heat-shockedLactobacillus helveticus

Published:2016-11-02 Issue:2 Volume:52 Page:366-373
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhang Dong-dong¹²,Chen Li-jun²,Zhang Min²,Zhang Yi²,Fang Guo-zhen¹,Jiang Tie-min²

Affiliation:

1. Tianjin Key Laboratory of Food Nutrition and Safety; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China

2. National Engineering Research Center of Dairy for Maternal and Child Health; Beijing Sanyuan Foods Co. Ltd.; Beijing 100076 China

Funder

National Science & Technology Pillar Program during the Twelfth Five-year Plan Period, China

Science and Technology Program of Beijing, China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13289/fullpdf

Reference22 articles.

1. Lactobacillus gasseri requires peptides, not proteins or free amino acids, for growth in milk;Arakawa;Journal of Dairy Science,2015

2. Antimicrobial activity of two peptides casecidin 15 and 17, found naturally in bovine colostrum;Birkemo;Journal of Applied Microbiology,2009

3. Sequential release of milk protein-derived bioactive peptides in the jejunum in healthy humans;Boutrou;American Journal of Clinical Nutrition,2013

4. Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk;Chaves-López;Food Microbiology,2014

5. Proteome analysis of Lactobacillus helveticus H9 during growth in skim milk;Chen;Journal of Dairy Science,2014

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