Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature
In the present work the synergistic relationship between different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus was studied at optimal (44°C) and suboptimal temperatures (30°C). Acidification, viscosity, whey syneresis, and bacterial concentration of the fina...
Guardado en:
| Autores principales: | Moreira, M., Abraham, Analía Graciela, De Antoni, Graciela Liliana |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2000
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/83424 |
| Aporte de: |
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