Interactions between microorganisms in a simple ecosystem: Yogurt bacteria as a study model

Lait

Volumn 84, Issue 1-2, 2004, Pages 125-134

  Courtin, Pascal ^a   Rul, Françoise ^a  

^a CEMAGREF   (France)

Author keywords

Flavour; Formic acid; Lactobacillus delbrueckii subsp. bulgaricus; Milk co cultures; Proteolysis; Streptococcus thermophilus

Indexed keywords

ALDEHYDES; CARBOXYLIC ACIDS; DAIRY PRODUCTS; ECOSYSTEMS; FLAVORS; HIGH TEMPERATURE EFFECTS; POLYPEPTIDES; SUGAR (SUCROSE);

FORMIC ACID; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; MILK CO-CULTURES; PROTEOLYSIS; STREPTOCOCCUS THERMOPHILUS;

BACTERIA;

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

EID: 1342346192     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2003031     Document Type: Conference Paper

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