2002•World Journal of Microbiology and BiotechnologyRequires access

Effect of oxygen on batch yogurt cultures

Dora M. Beshkova, Е. Симова, Ginka I. Frengova, Zh. Simov, Z.N. Spasov

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Key concepts: Streptococcus thermophilus, Lactic acid, Lactobacillus delbrueckii subsp. bulgaricus, Fermentation, Lactobacillus, Lactobacillaceae, Food science, Oxygen