Open AccessExopolysaccharide-producing bacteria improves survival and proteolytic profile of Lactobacillus rhamnosus gg added to semi-ripened cheese
Author(s) -
Elizabeth ContrerasLópez,
Judith Jaimez-Ordaz,
Gabriela RodríguezSerrano,
Alma CruzGuerrero,
Juan Ramírez Godínez,
Araceli CastañedaOvando,
Luis Guillermo González-Olivares
Publication year - 2021
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/bio2483
Subject(s) - lactobacillus rhamnosus , probiotic , ripening , food science , starter , lactobacillus , cheese ripening , chemistry , microorganism , bacteria , proteolysis , microbiology and biotechnology , biology , biochemistry , fermentation , enzyme , genetics