Lactic acid production from cheese whey by immobilized bacteria[J] . Abolghasem Shahbazi,Michele R. Mims,Yebo Li,Vestal Shirley,Salam A. Ibrahim,Antrison Morris.Applied Biochemistry and Biotechnology . 2005 (1)Shahbazi, A., Mims, M.R., Li, Y., Shirley, V., Ibrahim, S.A., and Morris...
Thierry A, Valence F, Deutsch S-M, Even S, Falentin H, Le Loir Y, Jan G, Gagnaire V (2015b) Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese—a review. Dairy Sci Technol 95:895–918. : 10.1007/s13594-015...
1. Starch raw materials, molasses, starch sugar as raw materials, after saccharification with the appropriate acid lactic acid bacteria or Bacillus in the appropriate conditions of fermentation, the calcium carbonate and precipitation, and then dilute sulfuric acid to lactic acid , And then refined ...
English Deutsch Academic edition Corporate edition Skip to: Main content Side column Home Contact Us Get Access Find out how to access preview-only content MILK the vital force 1986, pp 60-61 Effect of Formaldehyde and Lysozyme on Lactic Acid Bacteria During Grana Cheese RipeningR...
C. (2007). Nitrogen metabolism in lactic acid bacteria from fruits: A review. In Méndez-Vilas (Ed.), Communicating current research and educational topics and trends in applied microbiology (pp. 500–510). Badajoz: Formatex Reseach Center. Mulligan, C. N., & Gibbs, B. F. (1991). ...
lactic acid bacteria;taxonomy;phylogenetic tree;BigDye™ Terminator v3.1 1. Introduction Cheese is a generic name for a group of fermented food products based on milk [1]. Goat’s milk is generally consumed as a product derived from raw milk and used to make cheese and yogurt [2]. Raw...