Effects of Lactic Acid Bacteria Autolysis on Sensorial Characteristics of Fermented Foods
Lactic acid bacteria autolysis is due to intracellular hydrolytic enzymes that act on specific parts of the cell wall causing the release of biologically active compounds, in particular enzymes, to the medium. Consequently, the role of lactic acid bacteria in the transformation of foodstuffs does no...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2002-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/263266 |