Browsing 2010 by Subject "Lactic-acid bacteria"

Now showing items 1-2 of 2

Arginine specific aminopeptidase from lactobacillus brevis

Arya Nandan, S; Gaurav, A; Pandey, A; Nampoothiri, K M (Inst Tecnologia Parana, 2010)

The proteolytic system of lactic acid bacteria contribute to the development of flavor during the ripening of cheese through the generation of short peptides and free amino acids, which directly or indirectly act as flavor ...
Polysaccharides from probiotics: New developments as food additives

Patel, A K; Michaud, P; Singhania, R R; Soccol, C R; Pandey, A (Faculty Food Technology Biotechnology, 2010)

Microbial polysaccharides with nutraceutical potential and bioactive properties have been investigated in detail during the last few decades. There is an increasing demand in food industries for live microbes or polysaccharides ...

Now showing items 1-2 of 2

Search DSpace