Effect of dairy-based protein sources and temperature on growth, acidification and exopolysaccharide production of Bifidobacterium strains in skim milk

Food Research International

Volumn 47, Issue 1, 2012, Pages 6-12

  Prasanna, P H P ^a,b   Grandison, A S ^a   Charalampopoulos, D ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b UNIVERSITY OF COLOMBO   (Sri Lanka)

Author keywords

Bifidobacterium; Exopolysaccharide; Fermentation; Nitrogen; Temperature; Yoghurt

Indexed keywords

BIFIDOBACTERIA; BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM STRAINS; CASEIN HYDROLYSATE; CULTURE CONDITIONS; EPS PRODUCTION; EXOPOLYSACCHARIDES; GROWING CONDITIONS; NITROGEN SOURCES; PROTEIN SOURCES; SKIM MILKS; WHEY PROTEIN CONCENTRATE; WHEY PROTEIN ISOLATE; YEAST EXTRACTS; YOGHURT;

ACIDIFICATION; BACTERIA; CASEIN; CELL GROWTH; FERMENTATION; GROWTH KINETICS; NITROGEN; PROTEINS; TEMPERATURE;

MANUFACTURE;

BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM LONGUM BV. INFANTIS;

EID: 84856795289     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.01.004     Document Type: Article

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