The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt

The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resul...

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Detalles Bibliográficos
Autores principales: Lin, Jinzhong, Hua, Baozhen, Xu, Zhiping, Li, Sha, Ma, Chengjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018517/
https://www.ncbi.nlm.nih.gov/pubmed/27621698
http://dx.doi.org/10.5851/kosfa.2016.36.4.558

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018517/
https://www.ncbi.nlm.nih.gov/pubmed/27621698
http://dx.doi.org/10.5851/kosfa.2016.36.4.558

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