A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese

This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides). The designed LAB consortium consisted of three Lactobacillus strains: S-layer carrying...

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Detalles Bibliográficos
Autores principales: Novak, Jasna, Butorac, Katarina, Leboš Pavunc, Andreja, Banić, Martina, Butorac, Ana, Lepur, Adriana, Oršolić, Nada, Tonković, Katarina, Bendelja, Krešo, Čuljak, Nina, Lovrić, Marija, Šušković, Jagoda, Kos, Blaženka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746304/
https://www.ncbi.nlm.nih.gov/pubmed/35011392
http://dx.doi.org/10.3390/molecules27010160

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746304/
https://www.ncbi.nlm.nih.gov/pubmed/35011392
http://dx.doi.org/10.3390/molecules27010160

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