Application of conductimetry for evaluation of lactic starter cultures in soymilk

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 1175-1178

  Garro, M S ^a   De Valdez, G F ^a,b   De Giori, G S ^a,b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Bifidobacteria; Conductimetry; Lactobacilli; Soymilk

Indexed keywords

BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; MUS;

EID: 0036266558     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09472.x     Document Type: Article

References (19)

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4. Growth characteristics and fermentation products of Streptococcus salivarius subsp. thermophilus, Lactobacillus casei and L. fermentum in soymllk
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13. Studies on the bacterial flora of the alimentary tract of pigs, II Streptococci: Selective enumeration and differentiation on the dominant growth
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15. Impedance measurement of changes in activity of lactic cheese starter culture after storage at 4°C
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