- Tytuł:
-
Selection of strains for yogurt starters regarding their antibacterial properties
Selekcja szczepow do zakwasow jogurtowych ze szczegolnym uwzglednieniem wlasciwosci antybakteryjnych - Autorzy:
-
Bielecka, M.
Majkowska, A.
Biedrzycka, E. - Powiązania:
- https://bibliotekanauki.pl/articles/1371894.pdf
- Data publikacji:
- 1994
- Wydawca:
- Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
- Tematy:
-
aktywnosc antybakteryjna
przetwory mleczne
napoje mleczno-owocowe
zywnosc
mleczarstwo
jogurt
kultury jogurtowe - Opis:
- Selection of L. bulgaricus and S. thermophilus strains for yogurt starters was based on the growth, acidifying activity, sensory properties of acidified milk and antagonistic activity against E. coli and S. aureus. All strains investigated exhibited good growth, acidifying activity and organoleptic properties. However, they varied much regarding antibacterial activity. Most of L. bulgaricus strains were bactericidic against E. coli and S. aureus while the others only slightly inhibited their growth. S. thermophilus strains inhibited the growth of staphylococci reducing totally or partially their population, while they showed only very weak antagonism against E. coli. Twenty four L. bulgaricus strains with bactericidic properties against E. coli and S. aureus and fourteen S. thermophilus strains bactericidic against S. aureus were selected for yogurt starters.
- Źródło:
-
Polish Journal of Food and Nutrition Sciences; 1994, 03, 4; 51-61
1230-0322
2083-6007 - Pojawia się w:
- Polish Journal of Food and Nutrition Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł