Increasing lactose concentration is a strategy to improve the proliferation of Lactobacillus helveticus in milk-Reference-Cited by-同舟云学术

Increasing lactose concentration is a strategy to improve the proliferation of Lactobacillus helveticus in milk

Published:2020-12-19 Issue:2 Volume:9 Page:1050-1060
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zang Jingyi¹,Wang Tao¹,Piotr Dziugan²,Zhao Hongfei¹^ORCID,Zhang Bolin¹

Affiliation:

1. College of Biological Science & Biotechnology Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China

2. Institute of Fermentation Technology & Microbiology Lodz University of Technology Lodz Poland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2076

Reference26 articles.

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2. Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening

3. The development of magnesium transport systems in organisms;Cong Y. X.;Journal of Agricultural Biotechnology,2012

4. Biological function of DNA methylation

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