Inulin was used as a prebiotic to improve the quality and consistency of skim milk fermented by cocultures and pure cultures of Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium lactis with Streptococcus thermophilus.
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin
PEREGO, PATRIZIA;CONVERTI, ATTILIO;
2009-01-01
Abstract
Inulin was used as a prebiotic to improve the quality and consistency of skim milk fermented by cocultures and pure cultures of Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium lactis with Streptococcus thermophilus.
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