Pescuma, M <br/><br/>
Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium.  [electronic resource] 

 -  Journal of applied microbiology  Nov 2007 
 - 1738-46 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1364-5072 
<br/><br/><label>Standard No.: </label>10.1111/j.1365-2672.2007.03404.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aminopeptidases--metabolism<br/>Animals<br/>Cheese<br/>Culture Media--chemistry<br/>Fermentation<br/>Food Hypersensitivity--etiology<br/>Food Industry<br/>Food Microbiology<br/>Hydrolysis<br/>Lactalbumin--metabolism<br/>Lactobacillus acidophilus--metabolism<br/>Lactobacillus delbrueckii--metabolism<br/>Lactoglobulins--metabolism<br/>Milk<br/>Milk Proteins--metabolism<br/>Streptococcus thermophilus--metabolism<br/>Whey Proteins<br/>Yogurt