Production of amino acids by yogurt bacteria

Biotechnology Progress

Volumn 14, Issue 6, 1998, Pages 963-965

  Beshkova, D M ^a   Simova, E D ^a   Frengova, G I ^a   Simov, Z I ^a   Adilov, E F ^a  

^a INSTITUTE OF MICROBIOLOGY   (Bulgaria)

Author keywords

[No Author keywords available]

Indexed keywords

AEROBIC CELL CULTURE; AMINO ACID ANALYSIS; BACTERIAL GROWTH; BACTERIAL METABOLISM; BLOOD CLOTTING; MILK; STRAIN;

BACTERIA; CELL CULTURE; COAGULATION;

YOGURT BACTERIA;

AMINO ACIDS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0032210688     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp980082j     Document Type: Article

References (10)

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9. 9 Mansour, A. Biochemical and microbiological study of brine cheese. Doctoral thesis, Univ. Nancy, France, 1972.
10. 10 Methods of enzymatic food analysis using test combinations; Boehringer Mannheim GmbH Biochemica: Mannheim, Germany, 1983.