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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Detalhes bibliográficos
Publicado no:Appl Environ Microbiol
Main Authors: Sørensen, Kim I., Curic-Bawden, Mirjana, Junge, Mette P., Janzen, Thomas, Johansen, Eric
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2016
Assuntos:
Food Microbiology
Acesso em linha: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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