Fermentation characteristics of Lactobacillus delbrueckii subsp. bulgaricus T50 and Streptococcus thermophilus S10 complex starter: Enhancing fermentation performance, metabolic interaction, and storage stability-Reference-Cited by-同舟云学术

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Fermentation characteristics of Lactobacillus delbrueckii subsp. bulgaricus T50 and Streptococcus thermophilus S10 complex starter: Enhancing fermentation performance, metabolic interaction, and storage stability

Published:2024-09 Issue: Volume:208 Page:116716
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bai Mei,Yang Shujuan,Zhao Qian,Wang Dan,Zhang Ting,Kwok Lai-Yu,Sun Zhihong^ORCID

Publisher

Elsevier BV

Reference59 articles.

1. Citric acid cycle and role of its intermediates in metabolism;Akram;Cell Biochemistry and Biophysics,2014

2. Commercially important characteristics of Turkish origin domestic strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus;Ayhan;International Journal of Dairy Technology,2005

3. Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt;Bai;Food Bioscience,2020

4. Lactic acid bacteria as starter cultures: An update in their metabolism and genetics;Bintsis;AIMS Microbiology,2018

5. Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt;Bostan;Food Science and Biotechnology,2017

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