Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study

Fermentation is a promising solution to valorize cheese whey, the main by-product of the dairy industry. In Parmigiano Reggiano cheese production, natural whey starter (NWS), an undefined community of thermophilic lactic acid bacteria, is obtained from the previous day residual whey through incubati...

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出版年:	Fermentation
主要な著者:	Ahmed Helal, Chiara Nasuti, Laura Sola, Giada Sassi, Davide Tagliazucchi, Lisa Solieri
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2023-03-01
主題:	cheese whey peptidomics natural whey starter Parmigiano Reggiano lactic acid bacteria yeasts
オンライン･アクセス:	https://www.mdpi.com/2311-5637/9/3/270