Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production and survival of bacteria-Reference-Cited by-同舟云学术

Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production and survival of bacteria

Published:2002-01 Issue:9 Volume:12 Page:765-772
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Shihata A,Shah N.P

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference29 articles.

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4. Isolation and characterization of exocellular polysaccharide produced by Lactobacillus bulgaricus;Cerning;Biotechnology Letters,1986

5. Exocellular polysaccharide production by Streptococcus thermophilus;Cerning;Biotechnology Letters,1988

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