Viability and Proteolytic Capacity of Lactobacillus delbrueckii subsp.bulgaricus NCFB 2772 and Lactobacillus rhamnosus GG during Cheese Ripening
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Viability and Proteolytic Capacity of Lactobacillus delbrueckii subsp.bulgaricus NCFB 2772 and Lactobacillus rhamnosus GG during Cheese Ripening
The 5th ENGII Conference——In this study, the protective effect on the survival of Lactobacillus rhamnosus GG was determined in a cheese which was inoculated only with this probiotic microorganism, and in another cheese additionally inoculated with Lactobacillus bulgaricus 2772 (exopolysaccharide producer bacteria). The ripen-ing of these cheeses took place for 28 days at two different temperatures (4 and 14℃). The prote-olytic capacity was analyzed by measuring the concentration of free amino groups, through the trinitrobenzenesulfonic acid method (TNBS).
Guests ：
Prof. Luis Guillermo González Olivares
Keyword ：
益生微生物 生物活性肽 发酵剂 蛋白酶Year：2014
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