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The objective was to obtain lactic acid bacteria (LAB) capable of hydrolysing immunoreactive proteins in milk, to optimize the hydrolysis, to determine the proteolysis kinetics and to test the safety… Click to show full abstract
The objective was to obtain lactic acid bacteria (LAB) capable of hydrolysing immunoreactive proteins in milk, to optimize the hydrolysis, to determine the proteolysis kinetics and to test the safety of the best hydrolytic strain.
Keywords:
ripened cheeses;
brazilian artisanal;
artisanal ripened;
acid bacteria;
lactic acid
Journal Title: Journal of Applied Microbiology
Year Published: 2018
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Journal Title: Journal of Applied Microbiology
Year Published: 2018
Link to full text (if available)
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recommendations!