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Screening of Lactobacillus delbrueckii subsp.bulgaricus Strains for Use as Yoghurt Starter Cultures
GAO Shu-ran, SHAO Yu-yu, GUO Hui-ling, MENG HE Bi-li-ge, ZHANG He-ping
Journal of Dairy Science and Technology
2013, 36 (4):
1-6.
DOI: 10.15922/j.cnki.jdst.2013.04.001
A total of 55 strains of Lactobacillus delbrueckii subsp. bulgaricus isolated from traditional fermented milk were separately used for yoghurt production to test their fermentation properties such as fermentation time, post-fermentation acidification, viscosity, syneresis and free amino nitrogen (FAN) concentration. Three strains with desired characteristics, IMAU80319, IMAU20422 and IMAU20404, were selected out of them.
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