| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4369528 | International Journal of Food Microbiology | 2008 | 9 Pages |
Abstract
Only lactobacilli showed a high proteolytic activity and hydrolyzed αs1â and β-caseins. They are also producers of diacetyl. In addition, 34 out of 55 isolates, all determined as lactobacilli, showed the ability of auto-aggregation. Among 55 isolates, 50 also exhibited antimicrobial activity.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Milica Nikolic, Amarela Terzic-Vidojevic, Branko Jovcic, Jelena Begovic, Natasa Golic, Ljubisa Topisirovic,