Evaluation of aroma production and survival of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in fermented milks

International Dairy Journal

Volumn 9, Issue 2, 1999, Pages 125-134

  Gardini, Fausto ^a   Lanciotti, Rosalba ^b   Guerzoni, Maria Elisabetta ^a   Torriani, Sandra ^c  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF BARI   (Italy)

^c UNIVERSITY OF CATANIA   (Italy)

Author keywords

Aroma compounds; Fermented milks; Lactobacillus acidophilus; Modelling; Survival

Indexed keywords

AROMA; BACTERIAL METABOLISM; EVALUATION; FERMENTATION MONITORING; FERMENTATION; FOOD MICROBIOTECHNOLOGY; MILK; STRAIN DIFFERENCE; SURVIVAL;

LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 0033080234     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00033-3     Document Type: Article

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