Low-sugar yogurt making by the co-cultivation of Lactobacillus plantarum WCFS1 with yogurt starter cultures.

Zhang, S S; Xu, Z S; Qin, L H; Kong, J

Zhang, S S; Xu, Z S; Qin, L H; Kong, J.

Afiliação

Zhang SS; State Key Laboratory of Microbial Technology, Shandong University, Qingdao, 266237, P. R. China.
Xu ZS; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan, 250353, P. R. China.
Qin LH; State Key Laboratory of Microbial Technology, Shandong University, Qingdao, 266237, P. R. China.
Kong J; State Key Laboratory of Microbial Technology, Shandong University, Qingdao, 266237, P. R. China. Electronic address: kongjian@sdu.edu.cn.

J Dairy Sci ; 103(4): 3045-3054, 2020 Apr.

Article em En | MEDLINE | ID: mdl-32059863

Assuntos

Lactobacillus plantarum/metabolismo; Açúcares/análise; Iogurte/análise; Metabolismo dos Carboidratos; Fermentação; Galactose/metabolismo; Glucose/metabolismo; Lactobacillus delbrueckii/metabolismo; Lactose/metabolismo; Streptococcus thermophilus/metabolismo

Palavras-chave

Lactobacillus plantarum; Leloir pathway; low-sugar yogurt; traditional starter

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Iogurte / Lactobacillus plantarum / Açúcares Idioma: En Ano de publicação: 2020 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google