Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides
Davide Tagliazucchi, Andrea Baldaccini, Serena Martini, Aldo Bianchi, Valentina Pizzamiglio, Lisa Solieri
Topics & Concepts
Lactobacillus rhamnosusFood scienceLactobacillus paracaseiStarterFermentationPopulationChemistryProteolytic enzymesStrain (injury)LactobacillusBiologyMicrobiologyBiochemistryEnzymeMedicineAnatomyEnvironmental healthProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMeat and Animal Product Quality