Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially non-dairy probiotic formulations-Reference-Cited by-同舟云学术

Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially non-dairy probiotic formulations

Published:2014-01 Issue:1 Volume:55 Page:240-247
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Salmerón Ivan,Thomas Keith,Pandiella Severino S.

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Lactic acid bacteria: calcification and physiology;Axelsson,1998

2. Variations in volatile compounds and flavour in idiazabal cheese manufactured from ewe's milk in farmhouse and factory;Barron;Journal of the Science of Food and Agriculture,2005

3. The ‘buttery’ attribute of wine-diacetyl-desirability, spoilage and beyond;Bartowsky;International Journal of Food Microbiology,2004

4. Modelling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans;Battey;Journal of Applied Microbiology,2001

5. Production of flavour compounds by yogurt starter cultures;Beshkova;Journal of Industrial Microbiology and Biotechnology,1998

Cited by 74 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. Efecto de diferentes formulaciones preparadas con cereales y leguminosas sobre el crecimiento de Lactobacillus reuteri DSM 17938;Revista Científica de la Facultad de Ciencias Veterinarias;2024-01-01

2. Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium;International Journal of Food Properties;2023-12-25

3. Microbiological and physicochemical characterization of a traditionally fermented corn product: "Champús";Vitae;2023-10-23

4. Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods;Foods;2023-10-12

5. Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12®);Fermentation;2023-08-31