Evolution of carbohydrate fraction in carbonated fermented milks as affected by β-galactosidase activity of starter strains

Journal of Dairy Research

Volumn 69, Issue 1, 2002, Pages 125-137

  Gueimonde, Miguel ^a   Corzo, Nieves ^b   Vinderola, Gabriel ^c   Reinheimer, Jorge ^c   De Los Reyes Gavilán, Clara G ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^c UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

galactosidase; Carbohydrate; Carbon dioxide; Fermented milk; Lactobacillus acidophilus

Indexed keywords

ANIMALS; BETA-GALACTOSIDASE; BIFIDOBACTERIUM; CARBON DIOXIDE; CARBONATED BEVERAGES; CATTLE; DIETARY CARBOHYDRATES; FERMENTATION; FOOD HANDLING; GALACTOSE; GLUCOSE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LACTOSE; MILK; PROBIOTICS; REFRIGERATION;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM BIFIDUM; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0036105162     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029901005192     Document Type: Article

References (14)

1. Researches on the changes of carbohydrates during the production and storage of yoghurt
2. An improved method for determination of the activity of beta-galactosidase in yoghurt by high-performance liquid chromatography
3. Associative growth of Bifidobacterium spp. and Lactobacillus acidophilus in skim milk
4. Transport and metabolism of lactose, glucose and galactose in homofermentative lactobacilli
5. The occurrence of β-phosphogalactosidase in Lactobacillus casei strains
6. Lactase activity of cultured and acidified dairy products
7. An X-glu based agar medium for the selective enumeration of Lactobacillus acidophilus in yogurt-related milk products
8. Improvement of lactose digestion by humans following ingestion of unfermented acidophilus milk: Influence of bile sensitivity, lactose transport and acid tolerance of Lb. acidophilus
9. Influence of bile on cellular integrity and β-galactosidase activity of Lactobacillus acidophilus
10. Analysis of free carbohydrates in milk using micropacked columns
11. Preservation of the microbiological and biochemical quality of raw milk by carbon dioxide addition: A pilot-scale study
12. Yogurt: Technology and biochemistry
13. Characteristics of carbonated fermented milks and survival of probiotic bacteria