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Preparation of low galactose yogurt using cultures of Gal(+)Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus
Streptococcus thermophilus is an important lactic starter used in the production of yogurt. Most strains of S. thermophilus are galactose negative (Gal(−)) and are able to metabolize only glucose portion of lactose and expel galactose into the medium. This metabolic defect leads to the accumulation...
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| 主要な著者: | , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2014
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152513/ https://ncbi.nlm.nih.gov/pubmed/25190881 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1262-5 |
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