2009•International Dairy JournalOpen access

Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis

Carina V. Bergamini, Erica Hynes, Susana Beatriz Palma, N. Sabbag, C.A. Zalazar

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Key concepts: Lactobacillus acidophilus, Lactobacillus paracasei, Proteolysis, Probiotic, Food science, Cheese ripening, Lactobacillus, Lactobacillaceae

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Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis — Research Paper | ScholarLens