Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus

Food Research International

Volumn 42, Issue 5-6, 2009, Pages 612-621

  Champagne, C P ^a   Green Johnson, J ^b   Raymond, Y ^a   Barrette, J ^a   Buckley, N ^c  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITY OF ONTARIO INSTITUTE OF TECHNOLOGY   (Canada)

^c CANADIAN SPACE AGENCY   (Canada)

Author keywords

Bifidobacteria; Buffering capacity; Carbohydrates; Lactobacillus helveticus; Milk; Redox level; Soymilk

Indexed keywords

BIFIDOBACTERIA; BUFFERING CAPACITY; LACTOBACILLUS HELVETICUS; MILK; REDOX LEVEL; SOYMILK;

AMINES; BACTERIOLOGY; BIOCHEMICAL ENGINEERING; CARBOHYDRATES; FERMENTATION; STRAIN;

BEVERAGES;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM; GLYCINE MAX; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS RHAMNOSUS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 67349156706     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.12.018     Document Type: Article

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