Batch fermentations with a mixed culture of lactic acid bacteria immobilized separately in ?-carrageenan locust bean gum gel beads

Author:

Audet Pascal,Paquin C�line,Lacroix Christophe

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference24 articles.

1. Accolas J-P, Bloquel R, Didienne R, Regnier J (1977) Propri�t�s acidifiantes des bact�ries lactiques thermophiles en relation avec la fabrication du yoghourt. Le Lait 57:1?23

2. Amoros MJ, Manca de Nadra MC, Oliver G (1988) Glucose, galactose, fructose, lactose and sucrose utilization by Lactobacillus bulgaricus and Streptococcus thermophilus isolated from commercial yoghourt. Milchwissenschaft 43:626?631

3. Arnaud J-P, Choplin L, Lacroix C (1989a) Rheological behaviour of kappa-carrageenan/locust bean gum mixed gels. J Texture Stud 19:419?430

4. Arnaud J-P, Lacroix C, Choplin L (1989b) Effect of lactic fermentation on the rheological properties of ?-carrageenan/locust bean gum mixed gels inoculated with S. thermophilus. Biotechnol Bioeng 34:1404?1408

5. Arnaud J-P, Lacroix C, Choplin L (1989c) Rheological behaviour of ?-carrageenan/locust bean gum mixed gels containing S. thermophilus or L. casei entrapped living cells during fermentation. In: Cahners Eposition Group (eds) Visctech Conference Proceedings 1989, Cahners Exposition Group, Des Plaines, Ill, pp 153?165

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