Thermal drying of Lactobacillus delbrueckii subsp. bulgaricus and its efficient use as starter for whey fermentation and unsalted cheese making

Applied Biochemistry and Biotechnology

Volumn 162, Issue 5, 2010, Pages 1270-1285

  Katechaki, Eleftheria ^a   Solomonidis, Theodoros ^a   Bekatorou, Argyro ^a   Koutinas, Athanasios A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

Author keywords

Immobilization; Lactic acid fermentation; Lactobacillus delbrueckii subsp. bulgaricus; Thermal drying; Unsalted hard type cheese; Volatiles; Whey

Indexed keywords

IMMOBILIZATION; LACTIC ACID FERMENTATION; LACTOBACILLUS DELBRUECKII; THERMAL DRYING; UNSALTED HARD-TYPE CHEESE; VOLATILES; WHEY;

BODY FLUIDS; CELL CULTURE; DRYING; FERMENTATION; LACTIC ACID; ORGANIC ACIDS; PH EFFECTS; STARTERS;

CURING;

LACTIC ACID; MOLASSES;

ANIMAL CELL; ARTICLE; BACTERIUM ISOLATION; CELL CULTURE; CELL SURVIVAL; CELL VIABILITY; CHEESE; CHEESEMAKING; CONCENTRATION (PARAMETERS); LACTOBACILLUS BULGARICUS; LACTOBACILLUS DELBRUECKII; LOW TEMPERATURE PROCEDURES; NONHUMAN; PH; SOLID STATE FERMENTATION; TEMPERATURE; THERMAL DRYING; THERMOPHILIC BACTERIUM; WHEY;

ACIDS; CARBOHYDRATES; CHEESE; DAIRYING; DESICCATION; ETHANOL; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; HYDROGEN-ION CONCENTRATION; INDUSTRIAL WASTE; KINETICS; LACTOBACILLUS DELBRUECKII; LACTOSE; MICROBIAL VIABILITY; MOLASSES; SODIUM CHLORIDE; TEMPERATURE; VOLATILIZATION;

LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS;

EID: 77955923665     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12010-009-8904-5     Document Type: Article

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