Developing a kinetic model for co-culture of yogurt starter bacteria growth in pH controlled batch fermentation

Journal of Food Engineering

Volumn 166, Issue , 2015, Pages 72-79

  Aghababaie, Marzieh ^a   Khanahmadi, Morteza ^b   Beheshti, Masoud ^a  

^a UNIVERSITY OF ISFAHAN   (Iran)

^b Isfahan Research Center for Agriculture and Natural Resources   (Iran)

Author keywords

Co culture; Kinetic modeling; Lactobacillus bulgaricus; Proto cooperation; Single strain culture; Streptococcus thermophilus

Indexed keywords

BACILLI; CARBON; DAIRY PRODUCTS; KINETIC PARAMETERS; KINETIC THEORY; KINETICS; LACTIC ACID;

CO-CULTURES; KINETIC MODELING; LACTOBACILLUS BULGARICUS; PROTO-COOPERATION; STREPTOCOCCUS THERMOPHILUS;

BACTERIA;

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

EID: 84929989507     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.05.013     Document Type: Article

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