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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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書誌詳細
主要な著者: Anbukkarasi, Kaliyaperumal, UmaMaheswari, Thiyagamoorthy, Hemalatha, Thiagarajan, Nanda, Dhiraj Kumar, Singh, Prashant, Singh, Rameshwar
フォーマット: Artigo
言語:Inglês
出版事項: Springer India 2014
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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