Gelatinization of Chum Salmon Surimi by Fermentation with Lactic Acid Bacteria.
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چکیده
منابع مشابه
Fermentation of fructooligosaccharides by lactic acid bacteria and bifidobacteria.
Lactic acid bacteria and bifidobacteria were screened of their ability to ferment fructooligosaccharides (FOS) on MRS agar. Of 28 strains of lactic acid bacteria and bifidobacteria examined, 12 of 16 Lactobacillus strains and 7 of 8 Bifidobacterium strains fermented FOS. Only strains that gave a positive reaction by the agar method reached high cell densities in broth containing FOS.
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1994
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.41.719