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Article: Impact of nisin producing culture and liposome-encapsulated nisin of ripening of Lactobacillus added-cheddar cheese
- Article from:
- Journal of Dairy Science
- Article date:
- June 1, 2003
- Author:
CopyrightCopyright American Dairy Science Association Jun 2003. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
This study aimed to evaluate the effects of incorporating liposome-encapsulated nisin Z, nisin Z producing Lactococcus lactis ssp. lactis biovar. diacetylactis UL719, or Lactobacillus casei-casei L2A adjunct culture into cheese milk on textural, physicochemical and sensory attributes during ripening of Cheddar cheese. For this purpose, cheeses were made using a selected nisin tolerant cheese starter culture. Proteolysis, free fatty acid production, rheological parameters and hydrophilic/hydrophobic peptides evolution were monitored over 6 mo ripening. Sensory quality of cheeses was evaluated after 6 mo. Incorporating the nisin-producing strain into cheese starter culture increased ...
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Article: Synthesis of conjugated linoleic acid by human-derived ...
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...Chung, S.H., I.H. Kim, H.G. Park, H.S. Kang, C.S. Yoon, H.Y. Jeong, N.J. Choi, E.G. Kwon, and Y.J. Kim, J. Agric. Food Chem. 56:3311-3316, 2008. This study was performed to discover bifidobacteria isolated from human intestines that optimally convert linoleic acid (LA) to conjugated linoleic acid
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