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2019•Journal of Food ProtectionOpen access

Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct Cultures

Cuicui Duan, Shengyu Li, Zijian Zhao, Chao Wang, Yujuan Zhao, Ge Yang, Chunhua Niu, Lei Gao, Xiaoxiao Liu, Lei Zhao

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Key concepts: Lactobacillus plantarum, Food science, Ripening, Lactobacillaceae, Cheese ripening, Lactobacillus, Lactic acid, Proteolysis

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