Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production

International Dairy Journal

Volumn 34, Issue 2, 2014, Pages 247-251

  Han, Xue ^a   Zhang, Lanwei ^a   Yu, Peng ^b   Yi, Huaxi ^a   Zhang, YingChun ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b State Key Laboratory of Dairy Biotechnology Dairy Research Institute Bright Dairy and Food Co Ltd   (China)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRY PRODUCTS; FERMENTATION; LACTIC ACID;

16S RDNA SEQUENCE; FERMENTATION TIME; FERMENTED DAIRY PRODUCTS; LACTIC ACID BACTERIA; LACTOBACILLUS DELBRUECKII; SENSORY QUALITIES; STREPTOCOCCUS THERMOPHILUS; TRADITIONAL FERMENTED FOODS;

ACIDIFICATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 84887825929     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.09.007     Document Type: Article

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