2002•International Dairy JournalRequires access

Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production and survival of bacteria

A. M. El-Tabey Awad Shihata, Nagendra Prasad Shah

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Key concepts: Starter, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus, Food science, Fermentation, Fermentation starter, Lactobacillaceae, Chemistry

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Influence of addition of proteolytic strains of Lactobacillus delbrueckii subsp. bulgaricus to commercial ABT starter cultures on texture of yoghurt, exopolysaccharide production and survival of bacteria — Research Paper | ScholarLens