The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening

SIMPLE SUMMARY: Adjunct cultures are used in cheesemaking to improve flavour characteristics and accelerating cheese ripening. Different adjunct cultures are capable of producing enzymes with the specificity to hydrolyze caseins, leading to the release of various bioactive compounds. We studied the...

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Detalles Bibliográficos
Autores principales: Garbowska, Monika, Berthold-Pluta, Anna, Stasiak-Różańska, Lidia, Pluta, Antoni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8464792/
https://www.ncbi.nlm.nih.gov/pubmed/34573665
http://dx.doi.org/10.3390/ani11092699

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8464792/
https://www.ncbi.nlm.nih.gov/pubmed/34573665
http://dx.doi.org/10.3390/ani11092699

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