Influence of the probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on proteolysis patterns of Edam cheese

Food Technology and Biotechnology

Volumn 52, Issue 4, 2014, Pages 439-447

  Aljewicz, Marek ^a   Cichosz, Grazyna ^a   Nalepa, Beata ^a   Kowalska, Marika ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Edam cheese; Lactobacillus sp.; Peptidolysis; Probiotic; Proteolysis; Viability; Water activity

Indexed keywords

NITROGEN; NITROGEN COMPOUNDS; PROTEOLYSIS; TRICHLOROACETIC ACID;

LACTOBACILLUS SP; PEPTIDOLYSIS; PROBIOTICS; VIABILITY; WATER ACTIVITY;

BACILLI;

EID: 84920039058     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.52.04.14.3659     Document Type: Article

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