Co-culture affects protein profile and heat tolerance of Lactobacillus delbrueckii subsp. lactis and Bifidobacterium longum

Food Research International

Volumn 54, Issue 1, 2013, Pages 1080-1083

  Sánchez, Borja ^a   Burns, Patricia ^a,b   Ruiz, Lorena ^a   Binetti, Ana ^b   Vinderola, Gabriel ^b   Reinheimer, Jorge ^b   Margolles, Abelardo ^a   Ruas Madiedo, Patricia ^a   De los Reyes Gavilán, Clara G ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Bifidobacterium; Co culture; Lactobacillus; Protein profile; Technological properties

Indexed keywords

BIFIDOBACTERIUM; COCULTURE; LACTOBACILLUS; PROTEIN PROFILES; TECHNOLOGICAL PROPERTIES;

DAIRY PRODUCTS; MANUFACTURE;

PROTEINS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS;

EID: 84886241986     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.026     Document Type: Article

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