Survivability of Lactobacillus rhamnosus during the preparation of soy cheese

Food Technology and Biotechnology

Volumn 44, Issue 3, 2006, Pages 417-422

  Liu, Dong Mei ^a   Li, Li ^a   Yang, Xiao Quan ^a   Liang, Shi Zhong ^a   Wang, Jin Shui ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Fermentation; HPLC; Lactobacillus casei ssp. rhamnosus 6013; Probiotic soy cheese; Survivability

Indexed keywords

BACTERIAL GROWTH; HPLC; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; PROBIOTICS; SENSORY PROPERTIES; STARTER CULTURES; SURVIVABILITY;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

FERMENTATION;

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS;

EID: 33748871983     PISSN: 13309862     EISSN: 13309862     Source Type: Journal    
DOI: None     Document Type: Article

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