Hydrolysis of β-casein (193-209) fragment by whole cells and fractions of Lactobacillus casei and Lactococcus lactis

Journal of Food Science

Volumn 64, Issue 5, 1999, Pages 899-902

  Parra, L ^a   Fernandez De Palencia P ^a   Casal, V ^a   Requena, T ^a   Pelaez C ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Bitterness; Cheese ripening; Lactobacillus casei; Lactococcus lactis; CN (f193 209) peptide

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 0345440108     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15936.x     Document Type: Article

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31. Ms 2998 received 7/8/99; revised 2/2/99; accepted 5/17/99.