Evaluation of the thermally dried immobilized cells of Lactobacillus delbrueckii subsp. bulgaricus on apple pieces as a potent starter culture

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 24, 2007, Pages 9829-9836

  Kopsahelis, Nikolaus ^a   Panas, Panayiotis ^a   Kourkoutas, Yiannis ^b   Koutinas, Athanasios A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

Apple; Cell immobilization; Fermentation; Lactic acid; Lactobacillus delbrueckii subsp. bulgaricus; Volatiles; Whey

Indexed keywords

MILK PROTEIN; UNCLASSIFIED DRUG; WHEY PROTEIN;

APPLE; ARTICLE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HEAT; IMMOBILIZED CELL; LACTOBACILLUS DELBRUECKII; METABOLISM; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; TEMPERATURE;

CELLS, IMMOBILIZED; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HEAT; LACTOBACILLUS DELBRUECKII; MALUS; MILK PROTEINS; TEMPERATURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; MALUS X DOMESTICA;

EID: 37349074046     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0719712     Document Type: Article

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