Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions

Author:

Abadía-García Lucía,Cardador Anaberta,Martín del Campo Sandra T.,Arvízu Sofía M.,Castaño-Tostado Eduardo,Regalado-González Carlos,García-Almendarez Blanca,Amaya-Llano Silvia L.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference39 articles.

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2. Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese;Bergamini;International Dairy Journal,2006

3. Production of Cottage cheese using dressing fermented by Bifidobacteria;Blanchette;Journal of Dairy Science,1996

4. Effect of protectors on the viability of Lactobacillus acidophilus M92 in simulated gastrointestinal conditions;Blazenka;Food Technology and Biotechnology,2000

5. Survival of Listeria monocytogenes, Listeria innocua, and lactic acid bacteria in chill brines;Boyer;Journal of Food Science,2009

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