Application of fermented soya as a bacterial starter for production of fermented milk
In order to improve the quality and health safety of fermented milk, soya fermented by different lactic acid bacteria (LAB) was used. It was found that soya fermented by solid state (SSF) and submerged (SmF) fermentation can be used for the processing of innovative fermented milk, because the final...
Main Authors: | Jurate Slapkauskaite, Aiste Kabasinskiene, Dalia Sekmokiene |
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Format: | Article |
Language: | English |
Published: |
Czech Academy of Agricultural Sciences
2019-12-01
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Series: | Czech Journal of Food Sciences |
Subjects: | |
Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201906-0002_application-of-fermented-soya-as-a-bacterial-starter-for-production-of-fermented-milk.php |
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