Influence of raw milk microflora and starter cultures in cheese on protein hydrolysis and bioactive peptide generation during digestion

Autor: Egger, L., Ménard, Olivia, Abbuehl, L., Duerr, D., Badertscher, R., Stoffers, H., Berthoud, H., Meola, M., Vergères, G., Portmann, R., Dupont, Didier

Publikováno v: Cheese symposium-The 2nd Symposium in Future Dairy Manufacturing
Cheese symposium-The 2nd Symposium in Future Dairy Manufacturing, Nov 2018, Beijing, China
2018; Cheese symposium-The 2nd Symposium in Future Dairy Manufacturing, Beijing, CHN, 2018-11-17-2018-11-19

Do bacterial strains in cheese have an impact on the protein hydrolysis during human digestion, and if so, does a higher microbial diversity lead to the generation of a higher number of different peptides after digestion? Cheese bacteria are responsi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::28c39a6e9311200ac840df4419892459
https://hal.archives-ouvertes.fr/hal-01913027

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