Introducing Bacillus natto and Propionibacterium shermanii into soymilk fermentation: A promising strategy for quality improvement and bioactive peptide production during in vitro digestion
Xiaohui Wu, Honghong Liu, Junqing Han, Zhitong Zhou, Jian Chen, Xiao Liu
Topics & Concepts
PropionibacteriumFood scienceStreptococcus thermophilusFermentationLactobacillus plantarumPropionibacterium freudenreichiiChemistryLactobacillusBiologyBacteriaLactic acidGeneticsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityProteins in Food Systems