Improved peptide generation from milk fermented by heat-shockedLactobacillus helveticus

Autor:	Tiemin Jiang, Yi Zhang, Zhang Dongdong, Guo-zhen Fang, Min Zhang, Lijun Chen
Rok vydání:	2016
Předmět:	0301 basic medicine chemistry.chemical_classification Bovine milk 030109 nutrition & dietetics Lactobacillus helveticus 0402 animal and dairy science food and beverages Peptide 04 agricultural and veterinary sciences Biology biology.organism_classification 040201 dairy & animal science Industrial and Manufacturing Engineering Hydrolysate Acid production Protein content 03 medical and health sciences Biochemistry chemistry Fermentation Food science Digestion Food Science
Zdroj:	International Journal of Food Science & Technology. 52:366-373
ISSN:	0950-5423
Popis:	Summary High macromolecular protein content in bovine milk produces a firm and dense coagulum in the stomach. To increase the number of easily digested peptides, we were the first to introduce heat-shocked Lactobacillus helveticus to fermented milk. The results showed that acid production was inhibited significantly (P
Databáze:	OpenAIRE
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