The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk-Reference-Cited by-同舟云学术

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The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk

Published:2001-08 Issue:1-2 Volume:68 Page:21-32
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Gadaga Tendekayi H,Mutukumira Anthony N,Narvhus Judith A

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference39 articles.

1. The concentration of oleic acid in cheddar cheese relative to loss of starter viability;Anders;Aust. J. Dairy Technol.,1970

2. The effect of linoleic acid on the growth and metabolism of Streptococcus lactis;Broome;Aust. J. Dairy Technol.,1979

3. Developing new starters for fermenting milk products;Davidson;Aust. J. Dairy Technol.,1995

4. Starters for fermented milks: taxonomy and metabolism;Dellaglio,1988

5. Pure culture formulation and procedure for the production of kefir;Duitschaever;Milchwissenschaft,1987

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