Effect of Temperature and pH on Formulating the Kinetic Growth Parameters and Lactic Acid Production of Lactobacillus bulgaricus
Background and Objectives: Lactobacillus delbrueckii ssp bulgaricus is widely used in dairy industries as a starter for yogurt production. This study was designed using response surface methodology (RSM) in 12 batch pH-controlled cultures of Lactobacillus delbrueckii sub-ssp. bulgaricus for determin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Beheshti University of Medical Sciences
2014-09-01
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| Series: | Nutrition and Food Sciences Research |
| Subjects: | |
| Online Access: | http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-33-1&slc_lang=en&sid=1 |