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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Dettagli Bibliografici
Pubblicato in:Appl Environ Microbiol
Autori principali: Sørensen, Kim I., Curic-Bawden, Mirjana, Junge, Mette P., Janzen, Thomas, Johansen, Eric
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology 2016
Soggetti:
Food Microbiology
Accesso online: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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