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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| 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 |