| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277547 | Journal of Food Engineering | 2011 | 5 Pages |
Abstract
⺠Skim milk is fermented by binary cultures and microbial cocktail of lactic bacteria. ⺠We use Streptococcus thermophilus, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus bulgaricus. ⺠Inulin improves firmness and viable counts of fermented product after cold storage. ⺠We note metabolic interactions and synergistic effects among bacteria. ⺠Metabolization of inulin is one of the possible causes of its prebiotic effect.
Keywords
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Chemical Engineering
Chemical Engineering (General)
Authors
Ricardo Pinheiro de Souza Oliveira, Patrizia Perego, Maricê Nogueira de Oliveira, Attilio Converti,