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Lactobacillus helveticus strains, one of the most nutritionally fastidious lactic acid bacteria, have a potent proteolytic system that makes them very interesting for different uses in the dairy industry. Its applications concern from cheese ripening to the preparation of fermented milk products with biologically active peptides. The cell-free extract (CFE) of Lactobacillus helveticus strain ITG LH1...
The anions of milk have been successfully analysed by ion chromatography coupled with suppressed conductivity detection. With an appropriate sample preparation (ultrafiltration alone, or combined with dry mineralization), this method enabled simultaneous identification and quantification of chloride, phosphate and citrate ions with good repeatability (relative standard deviations of about 1%). Moreover,...
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