No Abstract.Key words: Lactic bacteria, yeast extract, supplementation, milk, and development
Fermented foods and beverages have been an important part of our lives in all over the world. Their ...
Traditional cultured milk products have been a source of beneficial lactic acid bacteria whose poten...
Improvements in milk yield and efficiency have been observed when feeding yeast culture products to ...
Rosana G. Moreira, Editor-in-Chief; Texas A&M UniversityThis is an Invited Paper from International ...
A buffered growth medium was developed that sustained a significantly greater concentration of vario...
SUMMARY: The vitamin requirements of thirty-four strains of lactic acid bacteria, representing ten s...
The antioxidant properties of nine different samples of freshly drawn, pasteurised and UHT milk were...
A buffered growth medium was developed that sustained a significantly greater concentration of vario...
The growth of Lactobacillus fermentum was studied in mixed culture with Saccharomyces cerevisiae dur...
The growth of 24 strains of lactic acid starter bacteria (Streptococcus thermophilus, Lactobacillus ...
Brewer's yeast slurry is the by-product of the beer processing industry which includes live cells of...
Batch and continuous 2-stage cultures were conducted to det. the effect of yeast ext. (YE) on the ho...
Background and Objective: Milk agar is recommended for enumeration of microorganisms in dairy produc...
Traditional cultured milk products have been a source of beneficial lactic acid bacteria whose poten...
The acidification and reducing capacities of yoghurt bacteria were evaluated in different plant extr...
Fermented foods and beverages have been an important part of our lives in all over the world. Their ...
Traditional cultured milk products have been a source of beneficial lactic acid bacteria whose poten...
Improvements in milk yield and efficiency have been observed when feeding yeast culture products to ...
Rosana G. Moreira, Editor-in-Chief; Texas A&M UniversityThis is an Invited Paper from International ...
A buffered growth medium was developed that sustained a significantly greater concentration of vario...
SUMMARY: The vitamin requirements of thirty-four strains of lactic acid bacteria, representing ten s...
The antioxidant properties of nine different samples of freshly drawn, pasteurised and UHT milk were...
A buffered growth medium was developed that sustained a significantly greater concentration of vario...
The growth of Lactobacillus fermentum was studied in mixed culture with Saccharomyces cerevisiae dur...
The growth of 24 strains of lactic acid starter bacteria (Streptococcus thermophilus, Lactobacillus ...
Brewer's yeast slurry is the by-product of the beer processing industry which includes live cells of...
Batch and continuous 2-stage cultures were conducted to det. the effect of yeast ext. (YE) on the ho...
Background and Objective: Milk agar is recommended for enumeration of microorganisms in dairy produc...
Traditional cultured milk products have been a source of beneficial lactic acid bacteria whose poten...
The acidification and reducing capacities of yoghurt bacteria were evaluated in different plant extr...
Fermented foods and beverages have been an important part of our lives in all over the world. Their ...
Traditional cultured milk products have been a source of beneficial lactic acid bacteria whose poten...
Improvements in milk yield and efficiency have been observed when feeding yeast culture products to ...
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