Projects

PROCESSING METHODS FOR HISPANIC-STYLE CHEESES WITH UNIQUE FUNCTIONAL PROPERTIES Appropriated (D)   Accession Number: 416958

DEVELOPMENT OF LACTIC FERMENTATION BACTERIA FOR THE PRODUCTION OF BIOACTIVE FOOD INGREDIENTS Appropriated (D)   Accession Number: 416934

Publications

Degradation of Milk-Based Bioactive Peptides by Yogurt Fermentation Bacteria - (Peer Reviewed Journal)

Paul, M., Somkuti, G.A. 2009. DEGRADATION OF MILK-BASED BIOACTIVE PEPTIDES BY YOGURT FERMENTATION BACTERIA. Letters in Applied Microbiology. 49:345-350.

Characterization of Antilisterial Bacteriocins Produced by E. Faecium and E. Durans Isolates from Hispanic-Style Cheeses - (Peer Reviewed Journal)

Renye Jr, J.A., Somkuti, G.A., Paul, M., Van Hekken, D.L. 2009. CHARACTERIZATION OF ANTILISTERIAL BACTERIOCINS PRODUCED BY E. FAECIUM AND E. DURANS ISOLATES FROM HISPANIC-STYLE CHEESES. Journal of Industrial Microbiology and Biotechnology. 36(3):261-268.