Isolation and Characterization of Three Novel Peptides from Casein Hydrolysates That Stimulate the Growth of Mixed Cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus-Reference-Cited by-同舟云学术

Isolation and Characterization of Three Novel Peptides from Casein Hydrolysates That Stimulate the Growth of Mixed Cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus

Published:2011-06-20 Issue:13 Volume:59 Page:7045-7053
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Qingli¹,Ren Jiaoyan¹,Zhao Mouming¹,Zhao Haifeng¹,Regenstein Joe M.²,Li Ying¹,Wu Jiana¹

Affiliation:

1. College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China

2. Department of Food Science, Cornell University, Ithaca, New York 14853-7201, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf200903u

Reference42 articles.

1. Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks

2. Effects of process conditions on the pH development during yogurt fermentation

3. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus

4. Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates

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