Influences of Cellular Components and Redox Potential of Liquid Concentrated Culture of Lactobacillus bulgaricus on Acid-Producing Activity and Viability-Reference-Cited by-同舟云学术

Influences of Cellular Components and Redox Potential of Liquid Concentrated Culture of Lactobacillus bulgaricus on Acid-Producing Activity and Viability

Published:1987-06 Issue:6 Volume:70 Page:1128-1133
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Kaneko Tsutomu,Suzuki Hideki,Takahashi Tsuyoshi

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference21 articles.

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2. Direct vat inoculation of milk with freeze dried starters for making Cheddar cheese;Chapman;J. Soc. Dairy Technol.,1978

3. Production of hydrogen peroxide by Lactobacillus acidophilus;Collins;J. Dairy Sci.,1979

4. Growth and preservation parameters for preparation of a mixed species culture concentrate for cheese manufacture;Efstathiou;J. Milk Food Technol.,1975

5. Frozen concentrated cultures of lactic starter bacteria;Gilliland;J. Milk Food Technol.,1974

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