Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese
Author:
Affiliation:
1. Universidad Autónoma del Estado de Hidalgo, México
2. Universidad Autónoma Metropolitana-Iztapalapa, México
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst30820.pdf
Reference41 articles.
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3. Effects of heat, cold, acid and bile salt adaptations on the stress tolerance and protein expression of kefir-isolated probiotic Lactobacillus kefiranofaciens M1;Chen M. J.;Food Microbiology,2017
4. Bioactive compounds produced by probiotics in food products;Chung B.;Current Opinion in Food Science,2020
5. Yoghurt added with Lactobacillus casei and sweetened with natural sweeteners and/or prebiotics: Implications on quality parameters and probiotic survival;Costa G. M.;International Dairy Journal,2019
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