Effects of Pleurotus eryngii polysaccharides on bacterial growth, texture properties, proteolytic capacity, and angiotensin-I-converting enzyme-inhibitory activities of fermented milk

Journal of Dairy Science

Volumn 98, Issue 5, 2015, Pages 2949-2961

  Li, Siqian ^a   Shah, Nagendra P ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Fermented milk; Pleurotus eryngii; Polysaccharide; Prebiotic; Probiotic

Indexed keywords

BACTERIA (MICROORGANISMS); PLEUROTUS ERYNGII; PLEUROTUS OSTREATUS; STREPTOCOCCUS THERMOPHILUS;

DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; FUNGAL POLYSACCHARIDE;

ANIMAL; AUSTRALIA; BIOREACTOR; CHEMISTRY; DRUG EFFECTS; FERMENTATION; FERMENTED MILK PRODUCT; FOOD CONTROL; FOOD HANDLING; METABOLISM; MILK; PLEUROTUS; PROTEIN DEGRADATION; STREPTOCOCCUS THERMOPHILUS;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; AUSTRALIA; BIOREACTORS; CULTURED MILK PRODUCTS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FUNGAL POLYSACCHARIDES; MILK; PLEUROTUS; PROTEOLYSIS; STREPTOCOCCUS THERMOPHILUS;

EID: 84928048859     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-9116     Document Type: Article

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