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- Zhang, Dong-Dong; Liu, Jing-Lan; Jiang, Tie-Min; Li, Lu; Fang, Guo-Zhen; Liu, Yan-Pin; Chen, Li-Jun
- Food science and biotechnology 2017 v.26 no.3 pp. 739-748
- Streptococcus thermophilus, etc ; Kluyveromyces marxianus; Lactobacillus delbrueckii subsp. bulgaricus; absorption; amino acids; blood proteins; casein; cattle; digestion; fermentation; fermented milk; flavor compounds; free amino acids; mass spectrometry; milk; peptides; two-dimensional gel electrophoresis; ultra-performance liquid chromatography; yeasts; Show all 19 Subjects
- ... With increasing application of yeast in fermented milk, in order to study the effect of yeast on milk protein during the fermentation process, the effects of the presence of Kluyveromyces marxianus in milk fermented by Streptococcus thermophilus and Lactobacillus bulgaricus were investigated. After fermentation, the amino acid, protein, and peptide contents were analyzed by ultra-performance liqui ...
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