GTG5 fingerprinting of native Streptococcus thermophilus strains and its authentication by principal component analysis – A road to value added commercial yoghurt starter cultures-Reference-Cited by-同舟云学术

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GTG5 fingerprinting of native Streptococcus thermophilus strains and its authentication by principal component analysis – A road to value added commercial yoghurt starter cultures

Published:2021-11 Issue: Volume:122 Page:105161
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

UmaMaheswari Thiyagamoorthy,Anbukkarasi Kaliyaperumal,Hemalatha Thiagarajan,Singh Rameshwar

Funder

Department of Health Research, India

Indian Council of Agricultural Research

Ministry of Health and Family Welfare

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference53 articles.

1. The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio-yogurt made from Ewe's milk;Akin;International Journal of Dairy Technology,2005

2. Diversity and technological potential of lactic acid bacteria of wheat flours;Alfonso;Food Microbiology,2013

3. Preparation of low galactose yogurt using cultures of Gal(+) Streptococcus thermophilus in combination with Lactobacillus delbrueckii subsp. bulgaricus;Anbukkarasi;Journal of Food Science and Technology,2014

4. Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses;Andrighetto;International Dairy Journal,2002

5. Biochemical activities of microorganisms;Aneja,2003

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