Altering textural properties of fermented milk by using surface‐engineered Lactococcus lactis

Lactic acid bacteria are widely used for the fermentation of dairy products. While bacterial acidification rates, proteolytic activity and the production of exopolysaccharides are known to influence textural properties of fermented milk products, little is known about the role of the microbial surfa...

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Detalles Bibliográficos
Autores principales: Tarazanova, Mariya, Huppertz, Thom, Kok, Jan, Bachmann, Herwig
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6011991/
https://www.ncbi.nlm.nih.gov/pubmed/29745037
http://dx.doi.org/10.1111/1751-7915.13278

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6011991/
https://www.ncbi.nlm.nih.gov/pubmed/29745037
http://dx.doi.org/10.1111/1751-7915.13278

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