Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12°C

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Ong, L ^a   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

ACE inhibitory peptides; Cheddar cheese; Organic acid; Probiotic; Proteolysis

Indexed keywords

ACETIC ACID; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; LACTIC ACID; NITROGEN; PEPTIDE HYDROLASE; PROBIOTIC AGENT; PROPIONIC ACID; PROPIONIC ACID DERIVATIVE;

ARTICLE; BACTERIAL COUNT; CHEESE; FERMENTATION; FOOD HANDLING; HUMAN; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS HELVETICUS; LACTOCOCCUS; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; STANDARD; TEMPERATURE; TIME;

ACETIC ACID; ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; CHEESE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD TECHNOLOGY; HUMANS; LACTIC ACID; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS HELVETICUS; LACTOCOCCUS; NITROGEN; PEPTIDE HYDROLASES; PROBIOTICS; PROPIONIC ACIDS; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS; LACTOCOCCUS;

EID: 41749089354     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00689.x     Document Type: Article

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