A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods
Bioactive peptides generated from food proteins have gained much interest as functional foods. Recently, the application of lactic acid fermentation has developed rapidly thanks to the discovery of probiotic functions in lactic acid bacteria (LAB). Aside from converting a fermentable carbohydrate in...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Wiley-Blackwell Publishing
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116319/1/116319.pdf http://psasir.upm.edu.my/id/eprint/116319/ https://academic.oup.com/ijfst/article/59/3/1213/7808316 |
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