Degradation of milk-based bioactive peptides by yogurt fermentation bacteria

Letters in Applied Microbiology

Volumn 49, Issue 3, 2009, Pages 345-350

  Paul, M ^a   Somkuti, G A ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Bioactive peptide; RP HPLC; Yogurt bacteria

Indexed keywords

BACTERIOLOGY; CELL CULTURE; CELL MEMBRANES; CHROMATOGRAPHIC ANALYSIS; DAIRIES; DAIRY PRODUCTS; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH PRESSURE LIQUID CHROMATOGRAPHY; LIQUIDS; PEPTIDES; SETTLING TANKS;

BIOACTIVE PEPTIDE; BIOACTIVE PEPTIDES; FERMENTATION BACTERIA; FERMENTATION PROCESS; FOOD SUPPLEMENTS; LACTOBACILLUS DELBRUECKII; MAKING PROCESS; PH LEVELS; REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; RP-HPLC; SEMI-SOLIDS; STARTER CULTURES; STREPTOCOCCUS THERMOPHILUS; TIME POINTS; YOGURT BACTERIA;

AMINES;

MILK PROTEIN; PEPTIDASE; YOGHURT;

BACTERIUM; DEGRADATION; FERMENTATION; FOOD PROCESSING; INCUBATION; PEPTIDE; SURVIVAL;

ARTICLE; CONTROLLED STUDY; FERMENTATION TECHNIQUE; HYDROLYSIS; INCUBATION TIME; LACTOBACILLUS DELBRUECKII; NONHUMAN; PROTEIN DEGRADATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; STREPTOCOCCUS THERMOPHILUS;

LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 68849084346     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2009.02676.x     Document Type: Article

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