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Filtern nach: Stichwort Lactococcus lactis Fach Fermentation

Efecto del pH sobre el perfil de péptidos potencialmente bioactivos producidos por Lactococcus lactis subsp. cremoris NCFB 712

Beschreibung:	Milk protein derived peptides could exert physiology functions in human body, mainly antihypertensive activity by the inhibition of the Angiotensin Converting Enzyme (ACE). These peptides can be liberated by proteolytic microorganism during fermentation. In this work the effect of pH on the production of bioactive peptides during milk fermentation by...
Fach:	Fermentation, Productos lácteos -- Microbiología, Lactococcus lactis subsp, Dairy products -- Microbiology, Fermentación, Péptidos, and Peptides
Schöpfer:	Figueroa Hernández, Claudia Yuritzi
Mitwirkender:	Rodriguez Serrano, Gabriela Mariana, Gimeno Seco, Miguel, Perraud Gaime, Isabelle, Cruz Guerrero, Alma Elizabeth, Figueroa González, Ivonne, and Jiménez Guzmán, Judith
Herausgeber:	Universidad Autónoma Metropolitana
Posgrado:	Doctorado en Biotecnologia
Sprache:	spa
Año de publicación:	2012
Rechte:	Acceso Abierto
Lizenz:	Atribucion-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)
Tipo de Recurso:	info:eu-repo/semantics/doctoralThesis
Identifikator:	https://doi.org/10.24275/uami.4m90dv72s