Comparison of changes in fermented milk quality due to differences in the proteolytic system between Lactobacillus helveticus R0052 and Lactococcus lactis subsp. lactis JCM5805
Zihang Shi, Xiankang Fan, Maolin Tu, Zhen Wu, Daodong Pan
Topics & Concepts
Lactobacillus helveticusLactococcus lactisFood scienceFermentationLactobacillusLactococcusCheesemakingCheese ripeningFermented milk productsChemistryHydrolysisBiologyBacteriaLactic acidBiochemistryRipeningGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques