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Kinetics of lactose fermentation in milk with kombucha starter
The aim of this research was to investigate the effect of new, non-conventional starter culture on the kinetics of the lactose transformation during milk fermentation by kombucha, at pH 5.8; 5.4; 5.1; 4.8; and 4.6, at two different temperatures 37 °C and 42 °C. Milk fermentation at 42 °C lasted sign...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taiwan Food and Drug Administration
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9298567/ https://www.ncbi.nlm.nih.gov/pubmed/30249321 http://dx.doi.org/10.1016/j.jfda.2018.02.002 |