Growth and morphology of thermophilic dairy starters in alginate beads

Journal of General and Applied Microbiology

Volumn 49, Issue 3, 2003, Pages 205-214

  Lamboley, Laurence ^a   St Gelais, Daniel ^a   Champagne, Claude P ^a   Lamoureux, Maryse ^b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b Agropur cooperative Canada   (Canada)

Author keywords

Cell immobilization; Cell morphology; Lactobacillus bulgaricus; Lactobacillus helveticus; Streptococcus thermophilus

Indexed keywords

ALGINIC ACID; LACTIC ACID;

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BIOMASS FERMENTATION; BIOREACTOR; CELL POPULATION; CELL SUSPENSION; CELL VIABILITY; CONTROLLED STUDY; IMMOBILIZED CELL; LACTOBACILLUS HELVETICUS; MICROBIAL BIOMASS; MICROBIAL MORPHOLOGY; MILK; NONHUMAN; PH; STRAIN DIFFERENCE; STREPTOCOCCUS THERMOPHILUS; THERMOPHILIC BACTERIUM;

ALGINATES; ANIMALS; BIOREACTORS; CELLS, IMMOBILIZED; FERMENTATION; FOOD TECHNOLOGY; INDUSTRIAL MICROBIOLOGY; LACTOBACILLUS; MICROSPHERES; MILK; STREPTOCOCCUS;

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

EID: 0141590408     PISSN: 00221260     EISSN: None     Source Type: Journal    
DOI: 10.2323/jgam.49.205     Document Type: Article

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