Process Performance of Continuous Inoculation and Acidification of Milk with Immobilized Lactic Acid Bacteria-Reference-Cited by-同舟云学术

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Process Performance of Continuous Inoculation and Acidification of Milk with Immobilized Lactic Acid Bacteria

Published:1995-07 Issue:7 Volume:78 Page:1407-1420
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Sodini-Gallot I.,Corrieu G.,Boquien C.Y.,Latrille E.,Lacroix C.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference38 articles.

1. Counter-diffusion of lactose and lactic acid in κ- carrageenan/Iocust bean gum gel beads with or without entrapped lactic acid bacteria;Arnaud;Enzyme Microb. Technol.,1992

2. Effect of agitation rate on cell release rate and metabolism during continuous fermentation with entrapped growing Lactobacillus casei subsp. casei;Arnaud;Biotechnol. Tech.,1992

3. Characteristics and performance of immobilized cell reactors;Black,1986

4. Inhibition of psychrotrophic bacteria in raw milk by immobilized lactic acid bacteria;Champagne;Biotechnol. Lett.,1990

5. Effect of penicillin on free or immobilized lactococci: milk acidification and resisual antibiotic level;Champagne;Food Safety,1992

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Continuous Production of Mixed Lactic Starters Containing Probiotics Using Immobilized Cell Technology;Biotechnology Progress;2008-09-05

2. Enhancement of Functional Characteristics of Mixed Lactic Culture Producing Nisin Z and Exopolysaccharides During Continuous Prefermentation of Milk with Immobilized Cells;Journal of Dairy Science;2007-12

3. Conjugated linoleic acid production by immobilized cells of ssp. and;Food Chemistry;2005-08

4. Immobilised Cell Technologies for the Dairy Industry;Applications of Cell Immobilisation Biotechnology;2005

5. FABRICACIÓN DE YOGUR CON BACTERIAS INMOVILIZADAS YOGURT MANUFACTURE WITH IMMOBILIZED CELLS FABRICACIÓN DE IOGUR CON BACTERIAS INMOBILIZADAS;Ciencia y Tecnologia Alimentaria;2004-07

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