Fermented milk of mixed fermentation
- Autores: Kulikova IK1, Evdokimov IA1, Gasheva MA1
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Afiliações:
- Edição: Nº 7 (2010)
- Páginas: 53-54
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325439
- ID: 325439
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Resumo
Properties of the yeast Kluyveromyces lactis that ferment lactose have been studied. Results of the investigation of mutual effects of lactic acid bacteria and yeast in the process of fermentation and ripening are given. Possibilities to apply Kluyveromyces lactis in the technology of the fermented milk products of mixed fermentation have been substantiated.
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Sobre autores
I Kulikova
Email: info@stv.runnet.ru
I Evdokimov
Email: info@stv.runnet.ru
M Gasheva
Email: info@stv.runnet.ru
Bibliografia
- Tamime A. Y. Fermented milks: a historical food with modern applications - a review// European Journal of Clinical Nutrition. 2002. № 56
- Johannes H. de Winde ed. Functional Genetics of Industrial Yeasts//(ISBN 3-54002489-1) Springer-Verlag. Berlin. Heidelberg. 2003.
- Dumitru I.F., Vamanu A., Popa O. Biotehnologii clasice si modern //Bucharest Ars Docendi, 2002.
- De Freitas I., Pinon N., Berdague J.-L., Tournayre P., Lortal S., Thierry A. Kluyveromyces lactis but not Pichia fermen-tans used as adjunct culture modifies the olfactory profiles of Cantalet Cheese//Journal of Dairy Science. 2008. Vol. 91. № 2.
- Martin N., Berger C., Le Du C., Spinnler H. E. Aroma compound production in cheese curd by coculturing with selected yeast and bacteria // Journal of Dairy Science. 2001. Vol. 84. № 10.
- Kumura H., Tanoue Y., Tsukahara M., Tanaka T., Shimazaki K. Screening of dairy yeast strains for probiotic applications// Journal of Dairy Science. 2004. Vol. 87. № 12.
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