Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk

Food Microbiology

Volumn 42, Issue , 2014, Pages 117-121

  Chaves López, Clemencia ^a   Serio, Annalisa ^a   Paparella, Antonello ^a   Martuscelli, Maria ^a   Corsetti, Aldo ^a   Tofalo, Rosanna ^a   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Angiotensin converting enzyme; Bitter taste; Co colture starter; Fermented milk; Kumis

Indexed keywords

ANTIMICROBIAL CATIONIC PEPTIDE;

ANIMAL; BACTERIUM; CHEMISTRY; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; MICROBIOLOGY; MILK; PROTEIN DEGRADATION; TASTE; YEAST;

ANIMALS; ANTIMICROBIAL CATIONIC PEPTIDES; BACTERIA; FERMENTATION; HUMANS; MILK; PROTEOLYSIS; TASTE; YEASTS;

EID: 84897437413     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.03.005     Document Type: Article

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