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Interaction of Antibiotics and Water Activity on Streptococcus thermophilus and Lactobacillus bulgaricus

✍ Scribed by RAÚL F. LARSEN; MARÍA CRISTINA AÑÓN

Book ID
108814216
Publisher
Institute of Food Technologists
Year
1989
Tongue
English
Weight
363 KB
Volume
54
Category
Article
ISSN
0022-1147

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Yoghurt was manufactured with mixed starter of S. thennaphilus and L. hulgaricus or a single starter of either in the presence or absence of 600ppm free amino acids mixture (glutamic acid, histidine, cysteine, valine, methionine and tyrosine) and/or 600 ppm orsodium formate. Results showed that the