Utilization of Lactose, Glucose, and Galactose by a Mixed Culture of Streptococcus thermophilus and Lactobacillus bulgaricus in Milk Treated with Lactase Enzyme

The mechanism responsible for an increased rate of acid production when yogurt starter cultures are grown in milk treated with lactase enzyme was investigated by studying carbohydrate utilization and acid development by a pure culture of Streptococcus thermophilus and a mixed yogurt starter culture...

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Detaylı Bibliyografya

Yayımlandı:	Appl Environ Microbiol
Asıl Yazarlar:	O'Leary, Virginia S., Woychik, John H.
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	American Society for Microbiology (ASM) 1976
Konular:	Food Microbiology and Toxicology
Online Erişim:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC170011/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345167/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.32.1.89-94.1976
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