Investigation of free amino acids in lactic acid bacteria fermented milk and their ability to activate the calcium sensing receptor
Raise Ahmad, Julie E. Dalziel, Hanh T.H. Nguyen, J. R. Rounce, Li Day, Evelyne Maes
Topics & Concepts
Streptococcus thermophilusLactococcus lactisLactobacillus helveticusLactic acidFood scienceFermentationLeuconostoc mesenteroidesChemistrySkimmed milkBacteriaLactobacillusLeuconostocLactobacillus rhamnosusBiochemistryBiologyGeneticsBiochemical Analysis and Sensing TechniquesProbiotics and Fermented FoodsMicrobial Metabolites in Food Biotechnology