Functional fermented whey-based beverage using lactic acid bacteria

International Journal of Food Microbiology

Volumn 141, Issue 1-2, 2010, Pages 73-81

  Pescuma, Micaela ^a   Hébert, Elvira María ^a   Mozzi, Fernanda ^a   Font de Valdez, Graciela ^a,b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

lactoglobulin; Essential amino acids; Lactic acid bacteria; Whey protein concentrate; Whey based beverage

Indexed keywords

BETA LACTOGLOBULIN; CALCIUM LACTATE; ESSENTIAL AMINO ACID; ISOLEUCINE; LACTIC ACID; LACTOSE; LEUCINE; MILK PROTEIN; VALINE; CALCIUM DERIVATIVE; LACTIC ACID DERIVATIVE; LACTOGLOBULIN; WHEY PROTEIN;

AMINO ACID ANALYSIS; ARTICLE; BACTERIAL GROWTH; BACTERIAL VIABILITY; BACTERIUM CULTURE; BEVERAGE; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD STORAGE; FUNCTIONAL FOOD; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; NONHUMAN; PEACH; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; SHELF LIFE; STARTER CULTURE; STREPTOCOCCUS THERMOPHILUS; WHEY; ACIDITY; CELL VIABILITY; COLONY FORMING UNIT; FERMENTATION; HYDROLYSIS; INCUBATION TEMPERATURE; INCUBATION TIME; STORAGE TEMPERATURE; CELL SURVIVAL; FOOD ALLERGY; FOOD HANDLING; FRUIT; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PRUNUS;

LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; PRUNUS PERSICA; STREPTOCOCCUS THERMOPHILUS;

AMINO ACIDS, ESSENTIAL; BEVERAGES; CALCIUM COMPOUNDS; CELL SURVIVAL; FERMENTATION; FOOD HANDLING; FOOD HYPERSENSITIVITY; FRUIT; FUNCTIONAL FOOD; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTATES; LACTIC ACID; LACTOBACILLUS; LACTOGLOBULINS; MILK PROTEINS; PRUNUS; STREPTOCOCCUS THERMOPHILUS;

EID: 77953545120     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.04.011     Document Type: Article

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