Comparison of growth, acidification and productivity of pure and mixed cultures of Streptococcus salivarius subsp. thermophilus 404 and Lactobacillus delbrueckii subsp. bulgaricus 398-Reference-Cited by-同舟云学术

Comparison of growth, acidification and productivity of pure and mixed cultures of Streptococcus salivarius subsp. thermophilus 404 and Lactobacillus delbrueckii subsp. bulgaricus 398

Published:1994-03 Issue:1 Volume:41 Page:95-98
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

B�al Catherine,Spinnler Henri E.,Corrieu Georges

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF00166088.pdf

Reference17 articles.

1. Accolas JP, Veaux M, Auclair J (1971) Etude des interactions entre diverses bactéries lactiques thermophiles et mésophiles, en relation avec la fabrication de fromages à pâte cuite. Lait 51:249?272

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

3. Béal C, Louvet P, Corrieu G (1989) Influence of controlled pH and temperature on the growth and acidification of pure cultures of Streptococcus thermophilus 404 and Lactobacillus bulgaricus 398. Appl Microbiol Biotechnol 32:148?154

4. Béal C, Corrieu G (1991) Influence of pH, temperature, and inoculum composition on mixed cultures of Streptococcus thermophilus 404 and Lactobacillus bulgaricus 398. Biotechnol Bioeng 38:90?98

5. Driessen FM, Kingma F, Stadhouders J (1982) Evidence that Lactobacillus bulgaricus in yoghurt is stimulated by carbon dioxide produced by Streptococcus thermophilus. Neth Milk Dairy J 36:135?144

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