Growth of Lactobacillus paracasei ssp. paracasei on tofu whey

International Journal of Food Microbiology

Volumn 89, Issue 1, 2003, Pages 67-75

  Thi, Lê Nguyen ^a,b   Champagne, Claude P ^c   Lee, Byong H ^c   Goulet, Jacques ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b VIETNAM NATIONAL UNIVERSITY   (Viet Nam)

^c NONE

Author keywords

Automated spectrophotometry; Buffers; Sugars; Tofu whey; Yeast extract

Indexed keywords

CARBOHYDRATE; CITRIC ACID; FRUCTOSE; GLUCOSE; MAGNESIUM; MANGANESE; PEPTONE; PHOSPHATE; RAFFINOSE; STACHYOSE; SUCROSE; UNCLASSIFIED DRUG;

ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; CELL POPULATION; CONTROLLED STUDY; CULTURE MEDIUM; FERMENTATION; LACTOBACILLUS PARACASEI; MILK; NONHUMAN; POTATO; SOYBEAN; YEAST;

GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS PARACASEI; SOLANUM TUBEROSUM;

EID: 0142168918     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00109-0     Document Type: Article

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