Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria

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Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria

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作者：Taliana Kê ; nia Alves Bezerra^a ; Ana Rita Ribeiro de Araujo^a ; Edilza Santos do Nascimento^a ; José ; Eduardo de Matos Paz^a ; Carlos Alberto Gadelha^a ; Tatiane Santi Gadelha^a ; Maria Teresa Bertoldo Pacheco^b ; Rita de Cá ; ssia Ramos do Egypto Queiroga^a ; Maria Elieidy Gomes de Oliveira^a ; Marta Suely Madruga^a ; ^{msmadruga@uol.com.br" class="auth_mail" title="E-mail the corresponding author}
关键词：Cheese ; Proteolysis ; &ldquo ; Coalho&rdquo ; Goat cheeses ; Free amino acids
刊名：Food Chemistry
出版年：2016
出版时间：1 April 2016
年：2016
卷：196
期：Complete
页码：359-366
全文大小：1194 K

文摘

•: Proteolysis of goat cheese (coalho) enriched with probiotic lactic acid bacteria was reported for the first time.
•: Probiotic bacteria presented advantages in proteolytic process of goat coalho cheese.
•: Bifidobacteria showed higher proteolytic action in goat cheese (coalho).

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