A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese.
Amino Acid Sequence
Caseins
/ chemistry
Cheese
/ analysis
Chemical Phenomena
Chromatography, Liquid
Fermentation
Food Analysis
Food Microbiology
Genome, Bacterial
Genomics
/ methods
Lactobacillales
/ physiology
Peptides
/ chemistry
Proteolysis
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
Tandem Mass Spectrometry
Enterococcus
Lactobacillus
biopeptides
cheese
probiotic
proteinases
starter culture
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
28 Dec 2021
28 Dec 2021
Historique:
received:
06
12
2021
revised:
22
12
2021
accepted:
23
12
2021
entrez:
11
1
2022
pubmed:
12
1
2022
medline:
15
2
2022
Statut:
epublish
Résumé
This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides). The designed LAB consortium consisted of three
Identifiants
pubmed: 35011392
pii: molecules27010160
doi: 10.3390/molecules27010160
pmc: PMC8746304
pii:
doi:
Substances chimiques
Caseins
0
Peptides
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Croatian Science Foundation
ID : IP-2019-04-2237
Organisme : Croatian Science Foundation
ID : IP-2014-09-7009
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