Influence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam Cheese

Influence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam Cheese

The objective of this study is to determine the viability of Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Edam cheese as well as the effect of probiotic bacteria on paracasein proteolysis and changes in the water activity during ripening. The use of probiotics L. rhamnosus HN0...

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Bibliographic Details
Main Authors: Grażyna Cichosz, Beata Nalepa, Marika Kowalska, Marek Aljewicz
Format: Article
Language:English
Published: University of Zagreb 2014-01-01
Series:Food Technology and Biotechnology
Subjects:
probiotic
Lactobacillus sp.
proteolysis, peptidolysis
water activity
viability
Edam cheese
Online Access:http://hrcak.srce.hr/file/193423

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