Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food

Food Microbiology

Volumn 60, Issue , 2016, Pages 54-61

  Rutella, Giuseppina Sefora ^a   Tagliazucchi, Davide ^a   Solieri, Lisa ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Antihypertensive peptides; Antioxidant peptides; Lactobacillus; Probiotics; Yogurt

Indexed keywords

ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; OLIGOPEPTIDE; PROBIOTIC AGENT; VALYL-PROLYL-PROLINE; YOGHURT;

ANALYSIS; ANIMAL; CHEMISTRY; COLD; FERMENTATION; FERMENTED MILK PRODUCT; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; MILK; PEPTIDE SYNTHESIS; PHYSIOLOGY; STANDARDS; STREPTOCOCCUS THERMOPHILUS;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; ANTIOXIDANTS; COLD TEMPERATURE; CULTURED MILK PRODUCTS; FERMENTATION; FOOD STORAGE; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; MICROBIAL VIABILITY; MILK; OLIGOPEPTIDES; PEPTIDE BIOSYNTHESIS; PROBIOTICS; STREPTOCOCCUS THERMOPHILUS; YOGURT;

EID: 84977098451     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.06.017     Document Type: Article

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