Isolation and Characterization of Three Novel Peptides from Casein Hydrolysates That Stimulate the Growth of Mixed Cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
Author:
Affiliation:
1. College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
2. Department of Food Science, Cornell University, Ithaca, New York 14853-7201, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf200903u
Reference42 articles.
1. Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
2. Effects of process conditions on the pH development during yogurt fermentation
3. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus
4. Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates
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