Effect of ropy and capsular exopolysaccharides producing strain of Lactobacillus plantarum 162RM on characteristics and functionality of fermented milk and soft Kareish type cheese

African Journal of Biotechnology

Volumn 3, Issue 10, 2004, Pages 512-518

  Zambou Ngoufack, François ^a   El Noda Ahmed, Nour ^b   Mbiapo Tchouanguep, Félicité ^a   El Soda, Morsi ^b  

^a Dschang University   (Cameroon)

^b Alexandria University   (Egypt)

Author keywords

Fermented milks; Kareish cheese; Moisture; Ropy and capsular strain; Textural properties

Indexed keywords

EXOPOLYSACCHARIDE;

ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; CELL SUSPENSION; CHEESE; COMPARATIVE STUDY; CONTROLLED STUDY; FAT CONTENT; FERMENTATION TECHNIQUE; FOOD BIOTECHNOLOGY; FOOD COLOR; FOOD TEXTURE; HARDNESS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; MILK; MILK PRODUCTION; MOISTURE; NONHUMAN; PH MEASUREMENT;

LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; LACTOCOCCUS PLANTARUM; STREPTOCOCCUS THERMOPHILUS;

EID: 15444374497     PISSN: 16845315     EISSN: 16845315     Source Type: Journal    
DOI: 10.5897/ajb2004.000-2102     Document Type: Article

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