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Tryptophan Catabolism by Lactobacillus caseiand Lactobacillus helveticus Cheese Flavor Adjuncts
Lactobacillus amino acid catabolism tryptophan cheese flavor
2008/3/31
Microbial degradation of Trp is thought to promote the formation of aromatic compounds that impart putrid, fecal, or unclean flavors in cheese, but pathways for their production have not been establis...
Purification and Characterization of an Antihypertensive Peptide from a Yogurt-Like Product Fermented by Lactobacillus helveticus CPN4
yogurt-like product Lactobacillus helveticus antihypertensive peptide angiotensin I-converting enzyme
2008/3/28
Whey peptides in a yogurt-like product fermented by Lactobacillus helveticus CPN4 were fractionated by a Sep-pak C-18 cartridge followed by two-step reverse-phase HPLC. The antihypertensive activity w...
A Modified Form of a Vitamin B12 Compound Extracted from Whey Fermented by Lactobacillus helveticus
vitamin B12 • lactic acid fermentation of whey Lactobacillus helveticus B-1 bioautography of vitamin B12 compounds
2008/3/28
The content of vitamin B12 in whey was reduced considerably during lactic acid fermentation, which was analogous to the lactic acid fermentation of milk. This apparent B12 decrease in whey was caused ...
Incidence of Inducible Bacteriophage in Lactobacillus helveticus Strains Isolated from Natural Whey Starter Cultures
Lactobacillus helveticus lysogeny bacteriophage starter cultures
2008/3/27
We studied the incidence of inducible Lactobacillus helveticus strains among 74 isolates from natural whey starter cultures that are used for the production of Italian Grana and Provolone cheeses. Mit...
Identification of an Antihypertensive Peptide from Casein Hydrolysate Produced by a Proteinase from Lactobacillus helveticus CP790
antihypertensive peptide extracellular proteinase angiotensin I-converting enzyme Lactobacillus helveticus
2008/3/26
Casein hydrolysate, produced by an extracellular proteinase from Lactobacillus helveticus CP790, was fractionated by two-step reverse-phase HPLC. Only one fraction showed antihypertensive activity as ...
The Effect of Milk Fermentation by Lactobacillus helveticus on the Release of Peptides During In Vitro Digestion
Lactobacillus helveticus peptides fermentation milk
2008/3/26
This study evaluated the effect of protein hydrolysis by lactic acid bacteria during milk fermentation on the release of amino acids and peptides duing subsequently simulated peptic and pancreatic dig...
Accelerated Ripening of Reduced-Fat Cheddar Cheese Using Four Attenuated Lactobacillus helveticus CNRZ-32 Adjuncts
accelerated cheese ripening attenuated bacterial adjuncts Lactobacillus helveticus
2008/3/22
Cheddar cheese that contained 33% less fat than normal was made with Lactobacillus helveticus CNRZ-32 adjuncts attenuated by spray-drying, freeze-drying, or freezing. Cheeses were analyzed during 6 mo...
Properties of Lactobacillus helveticus CNRZ-32 Attenuated by Spray-Drying, Freeze-Drying, or Freezing
accelerated ripening • attenuated bacterial adjuncts reduced fat cheese Lactobacillus helveticus
2008/3/22
Lactobacillus helveticus CNRZ-32 was attenuated for use in accelerated ripening of Cheddar cheese. The goal was to delay acid production without reducing enzyme activity. Changes in the cellular prope...
Antihypertensive Effect of the Peptides Derived from Casein by an Extracellular Proteinase from Lactobacillus helveticus CP790
antihypertensive effect extracellular proteinase Lactobacillus helveticus
2008/3/22
Peptides derived from s1- and ß-caseins by the Lactobacillus helveticus CP790 proteinase were investigated for their inhibitory activities against angiotensin I-converting enzyme. The antihypert...