Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage

International Journal of Food Microbiology

Volumn 256, Issue , 2017, Pages 54-61

  Turchi, Barbara ^a   Pedonese, Francesca ^a   Torracca, Beatrice ^a   Fratini, Filippo ^a   Mancini, Simone ^a   Galiero, Alessia ^a   Montalbano, Benedetta ^a   Cerri, Domenico ^a   Nuvoloni, Roberta ^a  

^a UNIVERSITY OF PISA   (Italy)

Author keywords

Donkey milk; Fermentation; Lactobacillus plantarum; Lysozyme; Streptococcus thermophilus

Indexed keywords

LYSOZYME; PROBIOTIC AGENT;

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIUM ISOLATE; BEVERAGE; BROTH DILUTION; COLONY FORMING UNIT; DONKEY; DONKEY MILK FERMENTED BEVERAGE; FERMENTATION; LACTOBACILLUS PLANTARUM; MILK PRODUCTION; MINIMUM BACTERICIDAL CONCENTRATION; NONHUMAN; PATHOGEN LOAD; PH; SENSORY ANALYSIS; SHELF LIFE; STARTER CULTURE; STREPTOCOCCUS THERMOPHILUS; ANIMAL; BIOREACTOR; CHEMISTRY; EQUIDAE; FERMENTED MILK PRODUCT; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MILK;

ANIMALS; BEVERAGES; BIOREACTORS; CULTURED MILK PRODUCTS; EQUIDAE; FERMENTATION; LACTOBACILLUS PLANTARUM; MILK; MURAMIDASE; PROBIOTICS; STREPTOCOCCUS THERMOPHILUS;

EID: 85020303403     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.05.022     Document Type: Article

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