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The proteolysis activity, texture, viscosity, particle size and sensory evaluation of 12 isolates identified by 16S rDNA sequence analysis, which were screened from 123 lactic acid bacteria (LAB) isolated from Chinese traditional fermented milk, were evaluated. Proteolytic activity of these selected strains ranged from 2.43 to 11.60 mmol Leu/L of milk. Texture analysis indicated that yogurts of Streptococcus thermophilus...
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