Influence of temperature and glucose addition on growth and survival of bacteria from BCT culture in soymilk
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 addition. Fermentation was conducted until pH value 4.6 was reached. Duri...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2008-05-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=36338 |