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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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	O'Leary, Virginia S., Woychik, John H.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1976
Assuntos:	Food Microbiology and Toxicology
Acesso em linha:	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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