Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products

Journal of Dairy Science

Volumn 85, Issue 4, 2002, Pages 721-729

  Vinderola, C G ^a   Mocchiutti, P ^a   Reinheimer, J A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Bacterial interactions; Lactic acid bacteria; Probiotic bacteria

Indexed keywords

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

PROBIOTIC AGENT;

ARTICLE; BIFIDOBACTERIUM; DAIRY PRODUCT; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HEALTH FOOD; KINETICS; LACTOBACILLUS; MICROBIOLOGY; PHYSIOLOGY; STREPTOCOCCUS;

BIFIDOBACTERIUM; DAIRY PRODUCTS; FERMENTATION; FOOD MICROBIOLOGY; HEALTH FOOD; KINETICS; LACTOBACILLUS; PROBIOTICS; STREPTOCOCCUS;

EID: 0036528418     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74129-5     Document Type: Article

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