The starter culture characteristics of probiotic microorganisms in fermented milks

Engineering in Life Sciences

Volumn 12, Issue 4, 2012, Pages 399-409

  Mohammadi, Reza ^a   Sohrabvandi, Sara ^a   Mohammad Mortazavian, Amir ^a  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Fermentation; Fermented milks; Probiotics; Starter cultures

Indexed keywords

ACIDOPHILUS MILKS; BIOLOGICAL MECHANISMS; FERMENTATION PROCESS; GASTROINTESTINAL TRACT; HIGH QUALITY; PROBIOTIC BACTERIA; PROBIOTIC PRODUCTS; PROBIOTICS; PROCESS FACTOR; PRODUCT FORMULATION; SENSORY PROPERTIES; STARTER CULTURES;

FERMENTATION; MANUFACTURE; MICROORGANISMS; STARTERS;

FERMENTED MILK;

ACETIC ACID; DISSOLVED OXYGEN; HYDROGEN PEROXIDE; KEFIR; LACTIC ACID; PROBIOTIC AGENT; YOGHURT;

BIOTECHNOLOGY; DIGESTIVE SYSTEM; FERMENTATION; FOOD INDUSTRY; FOOD STORAGE; MICROBIOLOGY; MILK; OPTIMIZATION; PROBIOTICS;

ACIDIFICATION; ACIDITY; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL VIABILITY; BIFIDOBACTERIUM BIFIDUM; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM LONGUM INFANTIS; DAIRY INDUSTRY; DAIRY PRODUCT; ENTEROCOCCUS FAECIUM; FERMENTATION; FERMENTED PRODUCT; FOOD INDUSTRY; FOOD PROCESSING; FOOD SAFETY; FUNCTIONAL FOOD; INCUBATION TEMPERATURE; INTESTINE FLORA; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS JOHNSONII; LACTOBACILLUS PARACASEI; LACTOBACILLUS REUTERI; LACTOBACILLUS RHAMNOSUS; MICROENCAPSULATION; NONHUMAN; OXIDATION REDUCTION POTENTIAL; REVIEW; STARTER CULTURE; STOMACH PH; STORAGE TEMPERATURE;

BACTERIA (MICROORGANISMS);

EID: 84865561828     PISSN: 16180240     EISSN: 16182863     Source Type: Journal    
DOI: 10.1002/elsc.201100125     Document Type: Review

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