Viability and Proteolytic Capacity of Lactobacillus bulgaricus 2772 and Lactobacillus rhamnosus GG during Cheese Ripening

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ISSN Print: 2327-5081
ISSN Online: 2327-509X
www.scirp.org/journal/jbm
E-mail: jbm@scirp.org

"Viability and Proteolytic Capacity of Lactobacillus bulgaricus 2772 and Lactobacillus rhamnosus GG during Cheese Ripening"
written by G. M. Rodriguez-Serrano, L. G. González-Olivares, Z. L. López-Cuellar, J. Añorve-Morga, M. J. Franco-Fernández, A. Castañeda-Ovando, E. Contreras López, J. Jaimez Ordaz,
published by Journal of Biosciences and Medicines, Vol.2 No.3, 2014

has been cited by the following article(s):

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[7]	Obtención de un hidrolizado de proteínas de lactosuero adicionado con un probiótico selenizado: capacidad antioxidante y grado de proteólisis.
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[9]	Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration
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[2]	Microbes in the Food Industry 2023 DOI:10.1002/9781119776406.ch4

[3]	Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese Food Science and Technology, 2022 DOI:10.1590/fst.30820

[4]	Cheeses as food matrixes for probiotics: In vitro and in vivo tests Trends in Food Science & Technology, 2020 DOI:10.1016/j.tifs.2020.04.008

[5]	Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli Food Science and Technology International, 2019 DOI:10.1177/1082013219854563

[6]	Technological challenges in the production of a probiotic pasta filata soft cheese LWT - Food Science and Technology, 2017 DOI:10.1016/j.lwt.2017.03.039

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