Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1

Food Science and Technology International

Volumn 25, Issue 2, 2019, Pages 141-149

  Matejčeková, Zuzana ^a   Dujmić, Elena ^b   Liptáková, Denisa ^c   Valík, Ľubomír ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c State Institute of Drug Control   (Slovakia)

Author keywords

fermentation; Lactobacillus plantarum; predictive microbiology; raffinose series oligosaccharides; Soya

Indexed keywords

BACILLI; FERMENTATION; OLIGOSACCHARIDES;

LACTIC ACID BACTERIA; LACTIC ACID FERMENTATION; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; LIQUID STATE FERMENTATION; PREDICTIVE MICRO-BIOLOGY; SOYA; SPECIFIC GROWTH RATE;

LACTIC ACID;

LACTIC ACID; OLIGOSACCHARIDE; PROBIOTIC AGENT; RAFFINOSE;

BACTERIAL COUNT; BIOLOGICAL MODEL; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FUNCTIONAL FOOD; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; METABOLISM; MICROBIOLOGY; PH; PROCEDURES; SOY FOOD; SOYBEAN; STREPTOCOCCUS THERMOPHILUS;

COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FUNCTIONAL FOOD; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; MODELS, BIOLOGICAL; OLIGOSACCHARIDES; PROBIOTICS; RAFFINOSE; SOY FOODS; SOYBEANS; STREPTOCOCCUS THERMOPHILUS;

EID: 85059465732     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013218803257     Document Type: Article

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