Optimization of the associative growth of novel yoghurt cultures in the production of biomass, β-galactosidase and lactic acid using response surface methodology-Reference-Cited by-同舟云学术

Optimization of the associative growth of novel yoghurt cultures in the production of biomass, β-galactosidase and lactic acid using response surface methodology

Published:2009-04 Issue:4 Volume:19 Page:236-243
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Tari Canan,Ustok Fatma Isık,Harsa Sebnem

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference32 articles.

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4. Production of flavour compounds by yoghurt starters;Beshkova;Journal of Industrial Microbiology and Biotechnology,1998

5. Batch production of L(+) lactic acid from whey by Lactobacillus casei (NRRL B-441);Büyükkileci;Journal of Chemical Technology and Biotechnology,2004

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