Influence of temperature and glucose addition on growth and survival of bacteria from BCT culture in soymilk

Mljekarstvo

Pletikapić, Galja¹  Lovković, Sandy¹  Božanić, Rajka² 

[1] Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

关键词: soymilk;    Bifidobacterium spp.;    Lactobacillus casei;    Streptococcus thermophilus;    fermentation;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

Soymilk was fermented using culture composed of Lactobacillus casei, Bifidobacterium spp. and Streptococcus thermophilus (BCT culture, Chr. Hansen’s, Denmark) at two temperatures 37 °C and 41 °C with and without 5 % of glucose...

【 授权许可】

Unknown