Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential

Food Research International

Volumn 42, Issue 8, 2009, Pages 1186-1196

  Milesi, María Mercedes ^a   Vinderola, Gabriel ^a   Sabbag, Nora ^a   Meinardi, Carlos Alberto ^a   Hynes, Erica ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Cheese proteolysis; Cheese sensory profile; Non starter lactobacilli; Probiotic candidate lactobacilli

Indexed keywords

ADJUNCT CULTURES; CHEESE PROTEOLYSIS; CHEESE SENSORY PROFILE; CHEESE-MAKING; FREE AMINO ACIDS; INTERMEDIATE LEVEL; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; NON-STARTER LACTOBACILLI; PEPTIDE PROFILE; PROBIOTIC; PROBIOTIC CANDIDATE LACTOBACILLI; SEMI-HARD CHEESE; SENSORY CHARACTERISTICS; SENSORY PROFILES;

AMINES; AMINO ACIDS; ORGANIC ACIDS;

STARTERS;

LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS;

EID: 67651004462     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.06.005     Document Type: Article

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