Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheeses

Journal of Dairy Science

Volumn 96, Issue 3, 2013, Pages 1455-1470

  Sadat Mekmene, L ^a,b   Richoux, R ^c   Aubert Frogerais, L ^c   Madec, M N ^a,b   Corre, C ^a,b   Piot, M ^a,b   Jardin, J ^a,b   le Feunteun, S ^d   Lortal, S ^a,b   Gagnaire, V ^a,b  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

^c Actilait   (France)

^d UMR SayFood   (France)

Author keywords

Cell envelope proteinase; Lactobacillus helveticus; Peptide identification; Stretchability

Indexed keywords

PEPTIDE;

ARTICLE; CHEESE; CONFOCAL MICROSCOPY; FOOD HANDLING; LACTOBACILLUS HELVETICUS; MASS SPECTROMETRY; METABOLISM; METHODOLOGY; MICROBIOLOGY; PROTEIN DEGRADATION;

CHEESE; FOOD TECHNOLOGY; LACTOBACILLUS HELVETICUS; MASS SPECTROMETRY; MICROSCOPY, CONFOCAL; PEPTIDES; PROTEOLYSIS;

LACTOBACILLUS; LACTOBACILLUS HELVETICUS;

EID: 84874332717     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-6179     Document Type: Article

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