Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp.

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The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices (2011, result): “However, they disagreewith regard to the levels of WSN in probiotic and synbiotic matrices inoculated with B. lactis B94 e as Ong et al. (2007) claimed that Bifidobacterium sp. was a weak proteolytic bacterium, when compared with strains of Lactobacillus.”