Characterization and classification of Streptococcus Thermophilus and Lactobacillus Delbrueckii subsp. Buylgaricus strains isolated from traditional Greek yogurts

Authors :: Xanthopoulos, V.
Petridis, D.
Tzanetakis, N.
Source :: Journal of Food Science. June-July, 2001, Vol. 66 Issue 5, p747, 6 p.
Publication Year :: 2001
Abstract: A new study investigates the acidification activity, gel firmness and aroma profiles of several isolates from traditional Greek yogurts in order to provide suitable natural starters for specific purposes.

Subjects :: Fermented milk -- Research
Lactic acid -- Research
Yogurt -- Research
Business
Food/cooking/nutrition

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