To shed light on the interactions occurring in fermented milks when using co-cultures of Streptococcus thermophilus with Lactobacillus bulgaricus or Lactobacillus acidophilus, a new co-metabolic model was proposed and checked, making use of carbon material, reduction degree and ATP balances.
Co-metabolism in skimmed milk of Streptococcus thermophilus in co-cultures with Lactobacillus bulgaricus or Lactobacillus acidophilus
CASAZZA, ALESSANDRO ALBERTO;ALIAKBARIAN, BAHAR;PEREGO, PATRIZIA;CONVERTI, ATTILIO
2010-01-01
Abstract
To shed light on the interactions occurring in fermented milks when using co-cultures of Streptococcus thermophilus with Lactobacillus bulgaricus or Lactobacillus acidophilus, a new co-metabolic model was proposed and checked, making use of carbon material, reduction degree and ATP balances.
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