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Titolo:
THE ROLE OF LACTIC-ACID BACTERIA IN YOGURT FERMENTATION
Autore:
HARTLEY DL; DENARIAZ G;
Indirizzi:
DANIEL CARASSO INT RES CTR F-92350 LE PLESSIS ROBINS FRANCE
Titolo Testata:
International journal of immunotherapy
fascicolo: 1, volume: 9, anno: 1993,
pagine: 3 - 17
SICI:
0255-9625(1993)9:1<3:TROLBI>2.0.ZU;2-H
Fonte:
ISI
Lingua:
ENG
Soggetto:
DELBRUECKII SUBSP BULGARICUS; EXOCELLULAR POLYSACCHARIDE PRODUCTION; WALL-ASSOCIATED PROTEINASE; D-LACTATE DEHYDROGENASE; ANTI-MICROBIAL ACTIVITY; B-COMPLEX VITAMINS; STREPTOCOCCUS-THERMOPHILUS; LACTOBACILLUS-BULGARICUS; GENUS LACTOBACILLUS; THREONINE ALDOLASE;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
107
Recensione:
Indirizzi per estratti:
Citazione:
D.L. Hartley e G. Denariaz, "THE ROLE OF LACTIC-ACID BACTERIA IN YOGURT FERMENTATION", International journal of immunotherapy, 9(1), 1993, pp. 3-17

Abstract

The fermentation of milk to yogurt is dependent on the production of lactic acid from fermentable sugars by the symbiosis of Streptococcus thermophilus and Lactobacillus bulgaricus. The proteolysis of milk proteins by lactobacilli contributes to the growth of S. thermophilus in addition to influencing the texture and taste of the final product. Other products of fermentation, such as polysaccharides, vitamins, volatiles and antimicrobial substances, contribute to the quality of the final product. The presence of bacterial cells or the metabolites which they produce may have a positive effect on different aspects of human health.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/12/20 alle ore 21:49:17