Enhancing the Sweetness of Yoghurt through Metabolic Remodeling of Carbohydrate Metabolism in Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus

Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are used in the fermentation of milk to produce yoghurt. These species normally metabolize only the glucose moiety of lactose, secreting galactose and producing lactic acid as the main metabolic end product. We used multiple...

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Enregistré dans:
Détails bibliographiques
Publié dans:Appl Environ Microbiol
Auteurs principaux: Sørensen, Kim I., Curic-Bawden, Mirjana, Junge, Mette P., Janzen, Thomas, Johansen, Eric
Format: Artigo
Langue:Inglês
Publié: American Society for Microbiology 2016
Sujets:
Food Microbiology
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC4959173/
https://ncbi.nlm.nih.gov/pubmed/27107115
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00462-16
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