Selection and characterization of naturally occurring high acidification rate Streptococcus thermophilus strains

Among Streptococcus thermophilus cultures, the principle component of yoghurt and cheese starters, a minority of strains forms the group of ‘H’-strains which show an unusually high acidification rate, grow faster and coagulate milk 3–5 hours earlier than the typical S. thermophilus cultures. A large...

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Detalles Bibliográficos
Autores principales: Urshev, Zoltan, Ninova-Nikolova, Nadya, Ishlimova, Daniela, Pashova-Baltova, Kalinka, Michaylova, Michaela, Savova, Tatyana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2014
Materias:
Article; Food Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4433932/
https://www.ncbi.nlm.nih.gov/pubmed/26019575
http://dx.doi.org/10.1080/13102818.2014.966233

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4433932/
https://www.ncbi.nlm.nih.gov/pubmed/26019575
http://dx.doi.org/10.1080/13102818.2014.966233

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