Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese (original) (raw)
Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese
Carina Bergamini
International Dairy Journal, 2006
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Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid
Lydia Ong
International Dairy Journal, 2006
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Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp
Lydia Ong
International Dairy Journal, 2007
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Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria
Tatiane Santi Gadelha
Food Chemistry, 2016
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Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential
Carlos Meinardi
Food Research International, 2009
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Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)
Jadranka Frece
Fermentation
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Influence of probiotic organisms on proteolytic pattern, release of bioactive compounds and sensory attributes of cheddar cheese
Lydia Ong
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Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
Erica Hynes
Journal of Applied Microbiology, 2008
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Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria …
Lydia Ong
International dairy journal, 2006
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Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics
Facundo Cuffia
2018
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Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture
Erica Hynes
International Dairy Journal, 2001
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Biochemical patterns in ovine cheese: Influence of probiotic strains
Antonio Trani
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Viability and Proteolytic Capacity of Lactobacillus bulgaricus 2772 and Lactobacillus rhamnosus GG during Cheese Ripening
LUIS GUILLERMO GONZÁLEZ OLIVARES
Journal of Biosciences and Medicines, 2014
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Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus
mehmet güven
International Dairy Journal, 2004
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Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model
Carina Bergamini
Journal of dairy science, 2013
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Enhancement of Proteolysis by a Lactococcus lactis Bacteriocin Producer in a Cheese Model System
Carlos Peláez
Journal of Agricultural and Food Chemistry, 1998
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Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses
Lydia Ong
Journal of Food Science, 2009
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Proteolysis on Reggianito Argentino Cheeses Manufactured with Natural Whey Cultures and Selected Strains of Lactobacillus helveticus
Viviana Suarez
Journal of Dairy Science, 2003
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Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses
Helena Bolini
Journal of Dairy Science, 2011
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Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses
Erica Hynes
Food Research International, 2011
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Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains
Barbaros Özer
International Journal of Dairy Technology, 2011
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Bioactivity of probiotic whey cheese: characterization of the content of peptides and organic acids
Ana carolina Gomes
Journal of the Science of Food and Agriculture, 2013
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Proteolytic specificity of Lactobacillus delbrueckli subsp. bulgaricus influences functional properties of mozzarella cheese
Jeff Broadbent
Journal of dairy science, 2002
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How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model Portuguese cheeses manufactured from several milk sources and two alternative coagulants
Ana Paula Gomes
Journal of Dairy Science, 2010
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Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter
Maria Sousa-gallagher
International Dairy Journal, 2003
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Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process
Leonard Siegfried
Journal of Food Science and Technology, 2014
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Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
Susana Marta Isay Saad
LWT - Food Science and Technology, 2009
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Proteolysis in Hispánico Cheese Manufactured Using a Mesophilic Starter, a Thermophilic Starter, and Bacteriocin-Producing Lactococcus lactis Subsp. lactis INIA 415 Adjunct Culture
Javier Tomillo
Journal of Agricultural and Food Chemistry, 2002
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Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
Roberta Comunian
Dairy Science & Technology, 2014
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Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese
Alexandra-Maria Michaelidou
International Dairy Journal, 2003
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Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese
M. Medina
International Dairy Journal, 2005
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Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: Evaluation by means of a polyphasic approach
Maria Aponte, Alessandro Di Cerbo
International Journal of Food Microbiology, 2014
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Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese
Anne Thierry
Le Lait, 2001
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Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product
Fernando Molinari
International Journal of Food Microbiology, 2009
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