To shed light on the interactions occurring in fermented milks when using co-cultures of Streptococcus thermophilus with Lactobacillus bulgaricus (StLb) or Lactobacillus acidophilus (StLa), a new co-metabolic model was proposed and checked either in the presence of Inulin as a prebiotic or not. For this purpose, the experimental data of concentrations of substrates and fermented products were utilized in balances of carbon, reduction degree and ATP. S. thermophilus exhibited always quicker growth compared to the other two microorganisms, while the percentage of lactose fermented to lactic acid, that of galactose metabolized, and the levels of diacetyl and acetoin formed strongly depended on the type of co-culture and the presence of inulin....
Inulin was used as a prebiotic to improve the quality and consistency of skim milk fermented by Lact...
The lactic acid bacterium, Streptococcus thermophilus, is used in the dairy industry in mixed cultur...
Inulin behaved as a prebiotic to improve firmness of skim milk fermented by (a) pure cultures of Lac...
To shed light on the interactions occurring in fermented milks when using co-cultures of Streptococc...
Metabolic studies are very important to improve quality of functional dairy products. For this purpo...
AbstractMetabolic studies are very important to improve quality of functional dairy products. For th...
To shed light on the interactions occurring in fermented milks when using co-cultures of Streptococc...
The organic acids profile, sugar metabolism and biomass growth of Streptococcus thermophilus (St) an...
AbstractThe organic acids profile, sugar metabolism and biomass growth of Streptococcus thermophilus...
The organic acids profile, sugar metabolism and biomass growth of Streptococcus thermophilus (St) an...
Inulin was used as a prebiotic to improve the quality and consistency of skim milk fermented by co-c...
Many food fermentations are performed using mixed cultures of lactic acid bacteria. Interactions bet...
Streptococcus thermophilus is used in many industrial dairy fermentations that require processing of...
The associative behaviors of Bifidobacterium lactis (Bl) and Streptococcus thermophilus (St) have be...
Cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were studied ...
Inulin was used as a prebiotic to improve the quality and consistency of skim milk fermented by Lact...
The lactic acid bacterium, Streptococcus thermophilus, is used in the dairy industry in mixed cultur...
Inulin behaved as a prebiotic to improve firmness of skim milk fermented by (a) pure cultures of Lac...
To shed light on the interactions occurring in fermented milks when using co-cultures of Streptococc...
Metabolic studies are very important to improve quality of functional dairy products. For this purpo...
AbstractMetabolic studies are very important to improve quality of functional dairy products. For th...
To shed light on the interactions occurring in fermented milks when using co-cultures of Streptococc...
The organic acids profile, sugar metabolism and biomass growth of Streptococcus thermophilus (St) an...
AbstractThe organic acids profile, sugar metabolism and biomass growth of Streptococcus thermophilus...
The organic acids profile, sugar metabolism and biomass growth of Streptococcus thermophilus (St) an...
Inulin was used as a prebiotic to improve the quality and consistency of skim milk fermented by co-c...
Many food fermentations are performed using mixed cultures of lactic acid bacteria. Interactions bet...
Streptococcus thermophilus is used in many industrial dairy fermentations that require processing of...
The associative behaviors of Bifidobacterium lactis (Bl) and Streptococcus thermophilus (St) have be...
Cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were studied ...
Inulin was used as a prebiotic to improve the quality and consistency of skim milk fermented by Lact...
The lactic acid bacterium, Streptococcus thermophilus, is used in the dairy industry in mixed cultur...
Inulin behaved as a prebiotic to improve firmness of skim milk fermented by (a) pure cultures of Lac...