Transformation Kinetics During Fermented Milk Production Using Lactobacillus Johnsonii (La1) and Streptococcus Thermophillus: A Comparison With Yogurt Inoculum-Reference-Cited by-同舟云学术

Transformation Kinetics During Fermented Milk Production Using Lactobacillus Johnsonii (La1) and Streptococcus Thermophillus: A Comparison With Yogurt Inoculum

Published:2015-06-17 Issue:3 Volume:10 Page:375-384
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Rodríguez R.,Vargas S.,Quintanilla F.,Trejo A.,Regalado C.,García B.,González-Torres M.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-015-9406-3.pdf

Reference50 articles.

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2. S.J. Hess, R.F. Roberts, G.R. Ziegler, Rheological properties of non-fat yogurt stabilized using Lactobacillus delbrueckii ssp. bulgaricus producing exopolysaccharide or using commercial stabilizer systems. J. Dairy Sci. 80, 252–263 (1997)

3. R.C. Chandan, Manufacturing yogurt and fermented milks (Blackwell Publishing, Iowa, 2006)

4. M.A. Anwar, S. Kralj, M.J.E.V.C. van der Maarel, L. Dijkhuizen, The probiotic Lactobacillus johnsonii NCC 533 produces high-molecular mass inulin from sucrose by using an inulinosucrase enzyme. Appl. Environ. Microbiol. 74, 3426–3433 (2008)

5. N.P. Shah, W.E.V. Lankaputhra, Improving viability of Lactobacillus acidophilus and Bifidobacterium spp. in yogurt. Int. Dairy J. 7(5), 349–356 (1997)

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