Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species

Food Chemistry

Volumn 102, Issue 2, 2007, Pages 542-550

  Lanciotti, Rosalba ^a   Patrignani, Francesca ^a   Iucci, Luciana ^a   Saracino, Pasquale ^a   Guerzoni, M Elisabetta ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Fermentative kinetics; High pressure homogenization; Lactobacillus species; Proteolytic activity

Indexed keywords

2 METHYLBUTYRIC ACID; ACETOIN; ALCOHOL; BETA CASEIN; VOLATILE AGENT;

ACIDIFICATION; ARTICLE; BACTERIAL METABOLISM; BACTERIAL STRAIN; DAIRY PRODUCT; ELECTROPHORESIS; ENZYME ACTIVITY; ENZYME DEGRADATION; ENZYME LOCALIZATION; FERMENTATION; FOOD CONTROL; FOOD PROCESSING; FRUIT RIPENING; LACTOBACILLUS; MICROBIAL ACTIVITY; MILK; NONHUMAN; PRESSURE;

LACTOBACILLUS;

EID: 33845330577     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.043     Document Type: Article

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