Bacteriocin production by strain Lactobacillus delbrueckii ssp. bulgaricus BB18 during continuous prefermentation of yogurt starter culture and subsequent batch coagulation of milk

Journal of Industrial Microbiology and Biotechnology

Volumn 35, Issue 6, 2008, Pages 559-567

  Simova, E D ^a   Beshkova, D M ^a   Angelov, M P ^b   Dimitrov, Zh P ^c  

^a INSTITUTE OF MICROBIOLOGY   (Bulgaria)

^b UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^c LB Bulgaricum Research and Development Centre   (Bulgaria)

Author keywords

Bacteriocin production; Continuous process; Lactic acid bacteria; Yogurt starter culture

Indexed keywords

BACTERIOCIN; OXYGEN; YOGHURT;

ARTICLE; CELL POPULATION; DILUTION; FERMENTATION; LACTOBACILLUS DELBRUECKII; MILK; PH MEASUREMENT; STARTER CULTURE; STREPTOCOCCUS THERMOPHILUS; SWITZERLAND; TEMPERATURE SENSITIVITY;

ANIMALS; BACTERIOCINS; CULTURED MILK PRODUCTS; FERMENTATION; LACTOBACILLUS DELBRUECKII; MILK; YOGURT;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII;

EID: 43749086018     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-008-0317-x     Document Type: Article

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