Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model

Journal of Dairy Science

Volumn 96, Issue 9, 2013, Pages 5465-5476

  Bergamini, C V ^a   Peralta, G H ^a   Milesi, M M ^a   Hynes, E R ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Hard cooked cheese; Lactobacillus plantarum; Proteolysis; Sterile cheese extract

Indexed keywords

LACTOBACILLUS HELVETICUS; LACTOBACILLUS PLANTARUM;

AMINO ACID;

ARTICLE; BACTERIAL LOAD; CHEESE; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HARD-COOKED CHEESE; LACTOBACILLUS PLANTARUM; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PROTEIN DEGRADATION; STERILE CHEESE EXTRACT; TIME;

HARD-COOKED CHEESE; LACTOBACILLUS PLANTARUM; PROTEOLYSIS; STERILE CHEESE EXTRACT;

AMINO ACIDS; BACTERIAL LOAD; CHEESE; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM; PROTEOLYSIS; TIME FACTORS;

EID: 84882837782     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-6567     Document Type: Article

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