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资源简介：
Yogurt production
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创建时间：
2021-09-01
相关数据集
Lactobacillus acidophilus strain:WG-LB-IV Genome sequencing and assembly. Lactobacillus acidophilus strain:WG-LB-IV
yogurt fermentation
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This study analyzed the transcriptome data of Streptococcus thermophilus SIT-20.S and Lactobacillus delbrueckii subsp. bulgaricus SIT-17.B in yogurt under single-strain and different ratios of the two
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Unveiling the Potential of Probiotic-Enriched Yogurt via Bacterial Fermentation
Yogurt has a jelly-like structure with consistent viscosity. It is made by using lactic starter culture which lactic acid bacteria ferments lactose, or milk sugar, through its enzymes. Common starter
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The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
Abstract During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase chee
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Data and Supplementary Information from: Oligosaccharide Production Using β-galactosidase from Lactobacillus bulgaricus and Kluyveromyces lactis in Sweetened Reconstituted Nonfat Dry Milk
Supplementary information and raw data for the publication entitled "Oligosaccharide Production Using β-galactosidase from Lactobacillus bulgaricus and Kluyveromyces lactis in Sweetened Reconstituted
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