Production of food grade β-galactosidase from artisanal yogurt strains

Food Biotechnology

Volumn 24, Issue 1, 2010, Pages 78-94

  Tari, Canan ^a   Ustok, Fatma Isik ^a   Harsa, Sebnem ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

galactosidase; Cell disruption; Lactic acid; Lactobacillus delbrueckii subsp. bulgaricus; Streptococcus thermophilus

Indexed keywords

AGITATION CONDITIONS; CELL DISRUPTION; DAIRY INDUSTRY; ENZYME TREATMENT; FOOD GRADE; FULL FACTORIAL; GALACTOSIDASES; GLASS BEAD; HOMOGENIZATION TREATMENT; LACTIC ACID BACTERIA; LACTIC ACID PRODUCTION; LACTOBACILLUS DELBRUECKII; MOUNTAIN REGIONS; STARTER CULTURES; STATISTICAL DESIGN; STREPTOCOCCUS THERMOPHILUS; THERMOPHILUS; TURKISHS;

BODY FLUIDS; CELL CULTURE; DAIRY PRODUCTS; ENZYMES; HOMOGENIZATION METHOD; LACTIC ACID; ORGANIC ACIDS;

ENZYME ACTIVITY;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 77749249001     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905430903562807     Document Type: Article

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